Fill and boil your kettle. Rinse the rice under cold water, then tip it into a small pan and add a pinch of salt. Pour in 300ml boiling water. Cover, bring to the boil and then turn the heat right down. Very gently simmer for 8 mins till the water has been absorbed. Take the rice off the heat and leave it to steam in the pan, lid on, for 5-10 mins. The rice will stay warm in the pan.

Meanwhile, finely shred the cavolo nero, slicing off any dry ends. Peel and crush the garlic. Halve the chilli and flick out the seeds (or leave them in if you prefer more heat). Finely chop the chilli. Peel the cucumber (the skin can be bitter on ridged cucumbers), then halve it and use a teaspoon to scoop out the seeds. Slice the cucumber into 1/2cm-thick half-moons. Set aside.

Heat your oven to its lowest setting. Beat together the eggs with 1 tbsp tamari (keep the rest for later) and 1 tsp turmeric.

Warm a deep frying pan or wok on a mediumhigh heat. When hot, pour in 1 tsp oil. Pour in half the egg mixture 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 mixture and another 1 tsp oil. Pop the omelettes in the oven to keep warm.

Wipe the frying pan clean and drizzle in another 1 tsp oil. Add the garlic and chilli and sizzle for 30 secs, then add the cavolo nero and stir-fry for 2-3 mins till starting to wilt. Add 1 tbsp tamarind paste and the rest of the tamari. Stir fry for 2 mins to finish wilting the greens.

Tip in the rice and toss everything together. Turn the heat under the pan to low. Take the omelettes out of the oven, roll and finely slice them. Add half the slices to the rice and gently fold to mix everything together.

Pile the fried rice into 2 bowls. Top with the cucumber slices, the sprouts and the remaining omelette slices to serve.