| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains, Eggs | Indian | Indian, Pork, Chicken, Seafood | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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