1.Heat oil in wok, cook egg over medium heat, swirling wok to form thin omelette. Remove from wok, cool. Roll omelette tightly, cut into thin strips.
2.Add chorizo to wok, stir-fry about 5 minutes or until crisp. Add chilli, garlic, ginger, wombok and frozen vegetables, stir-fry about 5 minutes or until vegetables just soften.
3.Cook rice the day before making this recipe. Spread it in an even layer on a tray and refrigerate overnight. You’ll also need a quarter of a small wombok.
4.Add rice, omelette and sauce to wok, stir-fry until combined and heated through.