Mix the egg, garlic, ginger and chilli in a jug with some seasoning. Heat oil in a nonstick frying pan, pour in the egg mixture and cook for 1 minute then flip and cook the other side for 1 minute. Blanch the beansprouts for at least 15 seconds in boiling water and allow to cool. Slide the omelette on a plate, fill with chicken, beansprouts, spring onion and herbs and serve with chilli sauce and a squeeze of lime juice.
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