Ingredients
- 2 green chilies (fresh)
- 1 pork tenderloin
- 1 skinned chicken breast
- 1 egg
- 180 gr long rice (grain white)
- 45 ml corn oil
- 30 ml soy sauce (light)
- 7 gr butter
- 5 ml water (cold)
- 2 gr paprika
- 2 slices onions
Shrimp crackers Cook rice in boiling, salted water dozen 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.