Heat both the oils in a wok over a medium heat. Add the onion and garlic and stir-fry until soft. Add the red and green chillies, turmeric powder and cabbage. Turn up the heat and stir-fry for 2 minutes or until the cabbage is softened.
Push the vegetables aside and add the egg. Quickly stir the egg into the vegetables and cook for 2–3 minutes until the vegetables are dry but still crisp.
Season with light soy sauce and salt. Mix well. Dish out and serve hot with rice and other dishes.