4 c Rice; cooked
6 ea Egg
4 T Oil
2 ea Onion, med; minced
1 ea Garlic clove; minced
1/2 c Pork; minced
1/2 c Shrimp, popcorn; cooked/peel
2 T Soy sauce
2 ea Chilies; sliced thin
1/2 c Smithfield ham
1/2 c Crab; cooked
1/4 c Celery; chopped
1/2 c Onion flakes, dried
Cut ham in strips 1″ long x 1/8″ wide. Beat the eggs. Heat a skillet and grease it with a few drops of oil. Make 4 thin omelets from 4 of the eggs. Put aside to use as garnish. Add 2 T. oil to the skillet and make a thicker omelet from the other 2 eggs, and slice into 1/2″ squares. Add 2 T. oil and fry onion and garlic for 2 minutes. Add the Pork and stir until Pork is done. Add shrimp, omelet squares, soy sauce, salt, pepper, and rice, then mix together over low heat for about 10 min. Heat one tablespoon oil in a heavy frying pan over medium high heat. Add 1/ cup dried onion flakes and stir until brown and crisp. Garnish with sliced omelet, chilies, ham, crabmeat, celery, and onion flakes.