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.