Start by making the fried rice. For this you need a thin kadhai / wok that you can heat to very high temperature. It is crucial that the kadhai is made extremely hot to get the intended flavour and so that the veg cooks fast and retains its crunch and colour even after cooking. This is the secret to stir fry :-) Avoid kadhai with non stick coating because it won't withstand repeated heating to high temperature.

Place the empty cooking vessel on high flame for 4 - 5 min until it becomes very hot. Don't add oil at this stage. It may smoke a bit due to old residual oil.

After the kadhai becomes hot, add 2 tbsp of oil and immediately add the chopped ginger and stir for a few seconds. Add the carrot, cabbage, onion and green chilli and stir continuously for around 30 seconds. Add 2 tbsp of the beaten egg and stir fry for another 30 seconds. Add the rice, soy sauce, vinegar and salt and stir fry for  a minute. Switch off the heat.

To make the omelette, place a large non stick pan on medium heat with 1 tbsp oil. Add the remaining beaten egg and spread into a thin omelette. Place the fried rice in a heap in the middle of the omelette and fold the edges of the omelette over the rice. If you are feeling brave, you can place a large plate over the pan and invert the pan quickly so that the rice is completely sealed within the omelette.