1.Heat 1 tablespoon of the oil in wok; stir-fry onion and chilli until onion softens. Add curry paste; stir-fry until fragrant.
2.Add rice; stir-fry until heated through. Place fried rice in large bowl; add crab, juice and sauce, toss to combine.
3.Whisk eggs with the water in medium bowl. Heat about a quarter of remaining oil in same cleaned wok. Pour a quarter of the egg mixture into wok; cook over medium heat, tilting pan, until almost set.
4.Spoon a quarter of the rice mixture into centre of omelette; using spatula, fold four sides of omelette over to enclose filling. Press omelette firmly with spatula; turn carefully to brown other side. Remove omelette from wok; cover to keep warm. Repeat with remaining oil, egg and crab fried rice a further three times.
5.Serve with a mixed green salad.
Water is added to the eggs because, when heated, the water turns to steam giving the omelette a light texture. If you prefer the filling to be more evenly distributed throughout the omelette, add the rice mixture to the whisked eggs, before adding them to the pan.