Step 1

Cook the whisked eggs in a large non-stick frying pan over medium heat for 3 minutes or until set into a thin omelette. Remove from pan and roll up firmly. Cool for 10 minutes, then thinly slice.

Step 2

Meanwhile, heat the oil in a large wok or non-stick frying pan over low heat. Add the onion and garlic and stir-fry for 5 minutes.

Step 3

Add the water and fish sauce and mix well. Increase heat to high and stir in the chicken and prawns. Cook, stirring often, for 5-7 minutes or until the chicken is just cooked. Drain away any excess liquid.

Step 4

Stir in turmeric and mix well. Add cabbage and peas. Toss over high heat for 2-3 minutes or until cabbage is just wilted.

Step 5

Add the omelette strips, rice, kecap manis, soy sauce and 1/2 the coriander. Toss for 3 minutes or until heated through. Serve immediately sprinkled with the remaining coriander.