Heat half the oil in a wok or frying
pan. Add the eggs, swirl to coat the
base of the pan and allow to set to an
omelette, flip and cook for 1-2 mins.
Once cooked, remove, shred and set
aside. Add the remaining oil to the
pan, then stir-fry the chilli, if using,
and spring onions for 1 min.
Add the remaining ingredients and
the egg, and heat through, stirring,
until piping hot. Serve immediately
with some extra soy and sweet chilli
sauce, if you like.