5 tablespoons vegetable oil, plus extra for greasing
1 large onion, chopped
2 garlic cloves, chopped
3 tablespoons nasi goreng paste or Thai chilli paste
1/2 Chinese cabbage or 1 small, green cabbage, shredded
2 tablespoons ketjap manis or sweet soy sauce
425 g (14 oz) can of pilchards or sardines in brine, drained and flaked
125 g (4 oz) cooked peeled prawns (optional)
salt and pepper
1/2 cucumber, diced, to serve (optional)
Cook the rice in a large saucepan with the water according to packet instructions, until the rice is tender and the liquid has been absorbed. Fluff with a fork to separate the grains, then spread over a large, lightly oiled baking sheet to cool.
Meanwhile, beat the eggs in a bowl and season well. Heat 2 tablespoons of the oil in a large nonstick frying pan and add half the beaten egg. Swirl the pan so that the egg covers the base thinly. Cook for 30–60 seconds, until almost set, then flip over and cook the other side for 30 seconds. Slide out of the pan and roll up tightly, then set aside to cool. Repeat with the remaining egg to make a second omelette.
Heat the remaining oil in the pan, add the onion and garlic, and cook for 7–8 minutes, until soft and lightly golden. Stir in the nasi goreng or Thai chilli paste, and stir-fry for 1 minute. Stir in the shredded cabbage and cook gently for 3–4 minutes, until soft, then stir in the ketjap manis or sweet soy sauce and half of the pilchards or sardines, mashing them into the vegetables. Stir in the rice and heat through. Once the rice is hot, add the prawns, if using, and the remaining fish, folding gently to combine. Heat for a further 2–3 minutes.
Meanwhile, slice the omelettes thinly and fold half of the shredded omelette into the rice. Spoon the rice into 4 shallow bowls, and top with the remaining sliced omelette and the diced cucumber, if using. Serve immediately.