Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Long grain white rice
3 tb Corn oil
2 Onions, cut in half, sliced
2 sm Fresh green chilies, seeded,
-chopped
1 Pork tenderloin, diced (6oz)
1 Skinned chicken breast (6oz)
1 ts Paprika
2 tb Light soy sauce
4 oz Cooked peeled medium shrimp,
-thawed if frozen
Salt to taste
1 Egg
1 ts Cold water
1 1/2 ts Butter
Shrimp crackers

Cook rice in boiling, salted water 12 minutes. Drain and rinse well,
then drain again. Heat oil in a large skillet. Add onions, garlic and
chilies and fry 2 minutes. Add pork and chicken and fry gently 10
minutes until cooked. Add rice, chili powder, paprika, soy sauce and
shrimp and cook 5-6 minutes or until piping hot, stirring constantly.
Season with salt.

Turn mixture into a warm serving dish and keep warm while preparing
omelette topping. Whisk egg with cold water. Melt butter in a
skillet. Add egg mixture and swirl skillet to give a thin, even
mixture. Cook over gentle heat 2-3 minutes or until egg mixture is
set and lightly golden underneath. Turn omelette out onto a flat
surface. Roll up and cut in slices. Arrange slices of omelette on top
of rice mixture. Serve hot with shrimp crackers.

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