Asian Style Scrambled Eggs

Step 1: Whisk the eggs and egg whites together in a bowl & season to your taste.

Step 2: Spray a medium non-stick frying pan with oil spray to grease & heat over medium-low heat; add the bok choy and 1 tablespoon water.

Step 3: Cook bok choy until vibrant and almost tender & transfer to a plate.

Step 4: Add the green onions, ginger and chili to pan; cook, stirring, for 1 minute or until tender.

Step 5: Add the egg mixture to pan and swirl to coat pan base; cook without stirring for 30 seconds.

Step 6: Using a wide spatula, push the set eggs around the outer edge towards the center of the pan, tilting pan to allow the uncooked eggs to run over the base.

Step 7: Gently push eggs around pan every 15 seconds until soft folds form and one quarter mixture is unset; remove from the heat.

Step 8: Add bok choy and serve with a drizzle of oyster sauce