Heat your oven to its lowest setting. Beat together 2 eggs with 1 tbsp tamari. Heat a pan. When hot, pour in ½ tbsp oil. Pour in half the egg mix and swirl to coat the base of the pan. Cook for 3-4 mins till set. Tip the omelette out of the pan and 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 (this is the starch). Drain the rice. Rinse under cold water.
Tip the rice into a small pan with 1 tsp of the turmeric. Pour in 400ml 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 your pickles. Halve the cucumber lengthways. (Keep the other half to use in salads and sandwiches.) Scoop out the seeds of the remaining half using a teaspoon. Slice thinly into diagonal moons. Trim and thinly slice the radishes.
Pour out 2 tbsp rice wine vinegar in a large bowl. Measure out 1 tsp caster sugar and add to the bowl. Whisk together with a pinch of salt. Tumble in the cucumber, radishes and ginger. Scrunch together. Pop in the fridge.
Trim and thickly slice the salad onions. 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 cabbage, discarding any thick cores.
Heat a large pan or wok. When warm, drizzle in 1 tbsp olive oil. Add the salad onions, garlic, chilli and ginger. Stir fry for 2 mins. Tip in the cooked rice and toss together. Fold in the cabbage and remaining tamari. Cook for 2 mins, stirring. Slice the omelettes. Add half to the rice and fold through.
Mound the fried rice into bowls. Top each with the remaining omelette and a handful of pickled veg to serve.