Fried-rice omelette

Heat a non-stick frying pan over medium heat and add a little oil. Pour in one beaten egg and turn the pan to evenly coat. Cook for 1 minute before turning over and cooking for a further 30 seconds, set aside and repeat. Heat the vegetable oil in a large wok or frying pan, add the garlic, chilli and shallots and cook for 30 seconds. Add the mushrooms and cook for 1 minute, then add the green vegetables and cook for 2 minutes. Stir in the rice, soy sauce, sugar and fish sauce, and mix well. To serve, place an omelette on each plate, spoon the fried rice on to the front half of the omelette and fold the back half over. Top with sweet chilli sauce, coriander leaves and a wedge of lime. Serves 2.