Prepare the rice according to package directions and place it in the refrigerator while you do steps 2 and 3.
Coat a large nonstick skillet with a little cooking oil and heat over medium. Pour in the eggs. Cook like an omelet until it begins to set, about 1 minute. Flip it over and cook until fully set, about 30 seconds. Remove the omelet to a cutting board and slice into ½-inch strips.
Finely chop or mash the garlic and onion (Samuel mashes them up with salt using a mortar and pestle). Heat 1 tbsp. cooking oil in a large skillet over high heat. Add the garlic, onions and salt and cook until onions are soft, 3 to 5 minutes. Add the coriander and cumin and mix well.
Add the rice, soy sauce and omelet strips, and cook 3 to 4 minutes more. Divide among four plates or bowls and enjoy.