Bring the water to the boil in a medium, heavy-based saucepan. Stir in the salt and rice. Reduce the heat to low, cover the saucepan with a tight-fitting lid and cook for about 20 minutes, or until all the liquid is absorbed and the rice is tender. Remove from the heat. Spread the rice on a tray lined with baking paper and allow to cool. Cover with plastic wrap and refrigerate overnight.
Next day, heat 1 tablespoon of oil in a large, deep, frying pan. Add the eggs and tilt the pan so the eggs cover the base of the frying pan to form a thin omelette. Cook for 1–2 minutes, or until the omelette is just set. Slide the omelette onto a chopping board and roll up. Allow to cool, then thinly slice.
Meanwhile, heat the remaining oil, add the onion, garlic and chilli and cook, stirring often, for 1–2 minutes. Add the pork and cook for 5 minutes. Add the chicken and cook for a further 5 minutes, or until the pork and chicken are cooked through.
Add the rice and prawns and fry until the rice is heated through. Stir in the carrot and Chinese cabbage and cook for a further 1–2 minutes, or until the cabbage wilts.
To serve, spoon the rice onto a platter or into bowls and scatter with the omelette slices.