Asian scrambled eggs
1 medium egg
1 medium egg white
5g (½ -inch) fresh ginger, grated
1 green onion, thinly sliced
½ fresh long green chilli, seeds removed, thinly sliced
½ baby pak choy (75g), trimmed, sliced lengthways
2 tbsp fresh coriander leaves
Chilli salt, to serve
Whisk the egg and egg white together in a small bowl; season. Lightly spray a medium non-stick frying pan with oil and heat over medium-low heat. Add ginger, onion, half the chilli and the pak choy; cook, stirring for 1 minute or until tender. Remove from pan; cover to keep warm.
Add egg mixture to pan. Wait a few seconds, use a wide spatula to gently scrape the egg mixture towards centre of pan. Cook until creamy and barely set.
Serve egg topped with pak choy mixture, coriander, remaining chilli and chilli salt.