Nasi Goreng

• 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

1. 1

   Cook rice in boiling, salted water 12 minutes.

2. 2

   Drain and rinse well, then drain again.

3. 3

   Heat oil in a large skillet.

4. 4

   Add onions, garlic and chilies and fry 2 minutes.

5. 5

   Add pork and chicken and fry gently 10 minutes until cooked.

6. 6

   Add rice, chili powder, paprika, soy sauce and shrimp and cook 5-6 minutes or until piping hot, stirring constantly.

7. 7

   Season with salt.

8. 8

   Turn mixture into a warm serving dish and keep warm while preparing omelette topping.

9. 9

   Whisk egg with cold water.

10. 10

    Melt butter in a skillet.

11. 11

    Add egg mixture and swirl skillet to give a thin, even mixture.

12. 12

    Cook over gentle heat 2-3 minutes or until egg mixture is set and lightly golden underneath.

13. 13

    Turn omelette out onto a flat surface.

14. 14

    Roll up and cut in slices.

15. 15

    Arrange slices of omelette on top of rice mixture.

16. 16

    Serve hot with shrimp crackers.