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.