Heat 1 tablespoon oil in a small fry pan or wok over medium heat.
Add garlic, ginger, mushrooms, bok choy stems, broccolini, spring onions and chilli if using. Stir fry for 2 minutes.
Add reduced salt soy and oyster sauces, bok choy leaves and cook for a further 2 minutes until just wilted. Remove from heat.
Add bean sprouts and toss to combine. Set aside.
Whisk the eggs in a bowl. Heat 1/2 tablespoon. oil a small frying pan over medium heat.
Add egg and cook for 1-2 minutes or until just set but still a little runny on top.
Spoon the vegetable mixture over one side of the omelette. Fold other side over filling.
Slide it onto a plate using the wok spatula or stirring spoon
Serve with a small portion of rice.