• 3 tbsp peanut oil
• 2 eggs, well beaten
• 1 small onion, finely chopped
• 1 carrot, finely diced
• 1 cup bean shoots, washed
• 1 tsp chilli sambal (sambal oelek), to taste
• 1 tbsp tomato sauce
• 2 tbsp soy sauce
• 2 cups shredded iceberg lettuce
• 3 cups cooked jasmine rice, chilled
• 2 tbsp deep-fried shallots
• 8 sprigs coriander

Heat wok or frypan until hot. Add one tablespoon of the oil, and swirl the pan around so that a thin film of oil covers the sides. Add beaten eggs and swirl again so that a thin film of egg covers most of the surface. Cook quickly until egg sets, then loosen it with a knife and tip it out onto a large plate. Roll omelette into a cylinder and cut into thin slices.

Heat remaining oil in wok or frypan, and fry onion and carrot until soft, tossing well. Add bean shoots, chilli sambal, tomato sauce, soy sauce and half the shredded lettuce and toss until well mixed, and the vegetables are tender.

Scatter rice on top of mixture with your hands, breaking up the clumps. Toss well over until rice is hot, and well coloured by the sauces. Adjust flavour by adding more of the sauces if desired. Add omelette strips, remaining lettuce and fried shallots, toss through and divide among serving bowls or plates. Scatter coriander on top and serve.