In a non stick pan, heat the oil. Add all the finely chopped vegetables, mung bean sprouts, spinach, ginger, garlic and chilli. Saute on a high flame for 5-6 minutes.
Add soya sauce, vinegar, salt, pepper and stir to combine well, for around 2 minutes.
Crack the egg in a small bowl. Add a pinch of salt, whisk well.
Make a well in the pan, in the middle of the vegetables and add the egg. Stir gently until almost scrambled. Mix the contents of the pan with the egg.
Garnish with lots of coriander leaves.
