Gai lan, also known as Chinese Broccoli, has thick green stems and dark green leaves. Choy sum has lush green leaves with thick hollow stems that stay crunchy when cooked. Both are available from major supermarkets or Asian grocers.
250g packets microwave brown rice
2 tablespoons vegetable oil
1 bunch gai lan (320g)
1 bunch choy sum (200g)
2 cloves garlic, crushed
1 ½ teaspoons finely grated fresh ginger
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons sriracha sauce, plus extra to serve
2 green spring onions, thinly sliced
½ cup finely grated parmesan
Heat rice according to packet driections. Transfer to an oiled, round ovenproof dish (6-cup capacity).
Meanwhile, trim gai lan and choy sum stems. Rinse under cold water. Drain well. Pat dry with absorbent kitchen paper. Cut vegetables into 2cm pieces.
Heat oil in a large, non-stick wok over a high heat. Add vegetables, garlic and ginger. Stir fry for about 2 minutes, or until just tender. Remove. Spoon over rice in dish.
Whisk eggs, sauces and onions in a large jug until combined. Pour over vegetables in dish. Sprinkle with parmesan.
Cook in a moderate oven (180C) for about 30 minutes, or until light golden and set. Remove from oven. Stand for 5 minutes.
Cut into wedges. Serve warm with extra sriracha sauce.