Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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) |
| 1 teaspoon | Paprika |
| 2 tablespoons | Light soy sauce |
| 4 ounces | Cooked peeled medium shrimp, thawed if frozen |
| Salt to taste | |
| 1 | Egg |
| 1 teaspoon | Cold water |
| 1½ teaspoon | 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.