1 1/2 c Long grain white rice

3 tb Corn oil

2 Onions, cut in half, sliced

2 sm Fresh green chilies, seeded,

-chopped 1 Pork tenderloin, diced (6oz)

1 Skinned chicken breast (6oz)

1 ts Paprika

2 tb Light soy sauce

4 oz Cooked peeled medium shrimp,

-thawed if frozen Salt to taste 1 Egg

1 ts Cold water

1 1/2 ts 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.