Toast the flaked coconut in hot fry pan without oil (be careful, it burns easily), then set aside.

Beat the eggs, and heat the macadamia nut oil in a pan, cook the eggs in batches making as many thin omelettes as you can.

When cool enough, roll the omelettes and slice thinly and set aside.

Slice the leaves off the either side of silverbeet leaving the tough central stem.

Thinly slice the stems and coarsely shop the leaves, but keep them separate.

Heat the coconut oil in a fry pan till very hot, and fry the silverbeet stems, ginger and garlic for 2-3 minutes.

Add the silverbeet leaves to the pan with the rice wine and partially cover (I normally use a saucepan lid a bit smaller than the fry pan) fry for another 3-4 minutes.

Stir in the hoisin sauce, finely sliced spring onions and egg.

Serve over brown rice with the toasted coconut sprinkled on top.