Recipes+
Ingredients
Method
1.Heat a wok or large frying pan over high heat. Add 2 teaspoons of the oil; swirl to coat surface. Stir-fry sausage for 5-7 minutes or until browned and cooked. Remove from wok. Drain on paper towels.
2.Separate bok choy stems from the leaves. Slice stems; shred leaves. Heat 2 teaspoons of oil in wok. Stir-fry onion and bok choy stems over moderately high heat for 1 minute. Add the bok choy leaves, sesame oil and soy sauce; stir-fry until bok choy leaves are just wilted. Transfer vegetables to a bowl; cover to keep warm.
3.For each omelette, heat 1 teaspoon of oil in a medium non-stick frying pan over moderate heat. Pour a quarter of the egg into pan; swirl to coat base. Cook for 1 minute or until golden brown underneath. Place a quarter of sausage and bok choy mixture on centre of omelette. Fold both sides over to enclose filling. Slide onto a serving plate.
4.Microwave rice as packet directs. Sprinkle omelettes with sesame seeds; top with coriander. Serve with tomato and rice.
To make it easier to divide beaten egg into 4, beat 2 eggs at a time. Replace bok choy with other leafy greens
Note
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