Heat your oven to its lowest setting. Thinly slice the salad onion. Beat together 2 eggs with 1 tbsp tamari (keep the rest for later) and the salad onion. Place a pan over a medum-high heat. When hot, pour in ½ tbsp oil. Pour in ½ the egg mix and swirl to coat the base of the pan. Cook for 3-4 mins till set. Scoop the omelette out of the pan, onto a plate. Repeat with the remaining egg mix. Pop in the oven to keep warm.
Tip the rice into a bowl. Cover with cold water. Whisk the rice for 1-2 mins till the water turns cloudy. Drain the rice. Rinse under cold water.
Tip the rice into a small pan. Add 1 tsp turmeric. Pour in 350ml boiling water. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Gently simmer for 8 mins till the water is absorbed and the rice is just tender.
While the rice is cooking, make the pickles. Peel the cucumber (the peel can be bitter) and halve it lengthways. Scoop out the seeds using a teaspoon. Thinly slice it into diagonal moons. Trim, peel and slice the carrots into thin matchsticks.
Pour the brown rice vinegar into a large bowl and stir in 2 tsp caster sugar. Whisk together with a good pinch of salt. Tumble in the cucumber and carrots. Scrunch together. Pop in to the fridge.
Trim and thinly slice the red onion. Peel and crush the garlic. Halve the chilli and flick out most of the seeds. Peel and slice the ginger into matchsticks. Finely shred the spring greens.
Heat a large pan or wok. When warm, drizzle in 1 tbsp olive oil. Add the red onion, garlic, chilli and ginger. Stir fry for 2 mins. Tip in the cooked rice and toss together. Fold in the spring greens and remaining tamari. Cook for 2 mins, stirring to mix. Slice the omelettes. Add ½ the slices to the rice and fold through.
Pile the fried rice into 2 bowls. Top with the remaining slices of omelette and a handful of pickled veg to serve.