Ingredients Jump to Instructions ↓

  1. 1 1/2 c Long grain white rice

  2. 3 tb Corn oil

  3. 2 Onions, cut in half, sliced

  4. 2 sm Fresh green chilies, seeded,

  5. -chopped 1 Pork tenderloin, diced (6oz)

  6. 1 Skinned chicken breast (6oz)

  7. 1 ts Paprika

  8. 2 tb Light soy sauce

  9. 4 oz Cooked peeled medium shrimp,

  10. -thawed if frozen Salt to taste 1 Egg

  11. 1 ts Cold water

  12. 1 1/2 ts Butter

  13. 12 minutes. Drain and rinse well, then drain again. Heat oil in a large skillet. Add onions, garlic and chilies and fry

  14. 2 minutes. Add pork and chicken and fry gently

  15. 10 minutes until cooked. Add rice, chili powder, paprika, soy sauce and shrimp and cook

  16. 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

  17. 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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