|1½ cup||Long grain white rice|
|3 tablespoons||Corn oil|
|2||Onions, cut in half, sliced|
|2 smalls||Fresh green chilies, seeded, chopped|
|1||Pork tenderloin, diced (6oz)|
|1||Skinned chicken breast (6oz)|
|2 tablespoons||Light soy sauce|
|4 ounces||Cooked peeled medium shrimp, thawed if frozen|
|Salt to taste|
|1 teaspoon||Cold water|
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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