Heat ½ tablespoon of the oil in a nonstick frying pan. Add half the egg mixture and swirl the pan to make a thin omelette. When set, remove from the pan, roll up and cut into thin strips.
Repeat with another ½ tablespoon of the oil and the remaining egg mixture. Set aside.
Heat the remaining oil in a large nonstick wok and add the onion, spring onions, garlic and ginger. Stir-fry for 4—5 minutes, then add the cabbage, red pepper and bean sprouts. Stir-fry over a high heat for 3—4 minutes.
Stir in the cooked rice, kecap manis, sambal oelek and the omelette strips. Stir-fry for 3—4 minutes or until the rice is heated through and piping hot.
Remove from the heat and serve immediately, garnished with the chopped herbs.