| 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
A Message from our Provider:
“You’ve achieved nothing until you find God”