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4 servings
suggest servings
| 1 1/2 | cups | long grain rice | white |
| 3 | tablespoons | corn oil | |
| 2 | each | onions | cut in half, sliced |
| 2 | small | green chili peppers | fresh, seeded, chopped |
| 1 | each | pork tenderloin | diced (6 ounces) |
| 1 | each | chicken breast | skinned, (6 ounces) |
| 1 | teaspoon | paprika | |
| 2 | tablespoons | soy sauce, light | |
| 4 | ounces | shrimp, cooked | medium, peeled |
| 1 | x | salt | to taste |
| 1 | each | egg | |
| 1 | teaspoon | water | cold |
| 1 1/2 | teaspoons | butter | |
| 1 | x | 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.
| % Daily Value* | |
| Total Fat 14.0g | 22% |
| Saturated Fat 3.0g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 686mg | 29% |
| Total Carbohydrate 65.0g | 22% |
| Dietary Fiber 3.0g | 13% |
| Sugars 3.0g | |
| Protein 21.0g | 41% |
| Vitamin A | 10% | Vitamin C | 48% | |
| Calcium | 8% | Iron | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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