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| 1 1/2 Tasse | Long grain white rice |
| 3 Teelöffel | corn oil |
| 2 | Onions, cut in half, sliced |
| 2 klein | Fresh green chilies, seeded, chopped |
| 1 | Pork tenderloin, diced (6oz) |
| 1 | Skinned chicken breast (6oz) |
| 1 Teelöffel | paprika |
| 2 Teelöffel | light soy sauce |
| 4 x ca. 30 g | Cooked peeled medium shrimp, thawed if frozen |
| | salt |
| 1 | egg |
| 1 Teelöffel | water cold |
| 1 1/2 Teelöffel | butter |
| | Shrimp crackers |
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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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