2 c. long grain rice
2 c. chicken or pork, diced
2 cloves garlic, chopped
1/2 tsp. laos (found in U.S. In Asian stores or large supermarket special section)
2 tbsp. vegetable oil
1 medium onion, chopped
1/2 tsp. coriander
1/8 tsp. shrimp paste
1 red chili, crushed
2 tbsp. sweet soy sauce
1 c. cooked shrimp

Cook rice according to package directions. Fry meat in oil until light brown. Add onion; fry until brown. Lower heat. Add coriander, laos, shrimp paste and red pepper. Mix well. Fry one minute. Add soy sauce and shrimp; mix well.

Add the cooked rice, stirring constantly, until rice turns light brown. Keep warm while making egg omelette for garnish. Whip one egg, 1/2 teaspoon salt and 1/8 teaspoon pepper.

Fry in a large pan in a thin coat. Turn over. Cut this omelette in long strips to put on the fried rice. You may also use thin slices of cucumber around the edge of the dish.