|Long grain rice||1 Cup (16 tbs)|
|Water||4 Cup (64 tbs)|
|Skinned boned chicken||1⁄2 Pound|
|Pork fillet||1⁄2 Pound|
|Scallions||1 Bunch (100 gm)|
|Garlic||2 Clove (10 gm)|
|Coconut oil||3 Tablespoon|
|Cooked shrimp||1⁄4 Pound|
|Hot chicken broth||1⁄2 Cup (8 tbs)|
|Curry powder||1 Tablespoon|
|Soy sauce||2 Tablespoon|
|Grated coconut||2 Tablespoon|
Cook the rice over low heat 20 minutes until fluffy.
Wash and pat the meat dry.
Cut into strips.
Clean and wash the onions and cut into thin rings.
Peel and dice the garlic.
Heat the oil.
First saute the chicken, then the pork, stirring constantly.
Remove from the pan.
Add the onion and garlic to the oil and saute until translucent.
Replace the meat.
Rinse the shrimp in a sieve, drain, then mix with the chicken broth, curry powder, soy sauce and coconut.
Simmer 5 minutes over low heat.
Whisk the egg with the milk, season with the salt and from this cook 1 omelette in 1 tablespoon of the butter.
Allow to cool somewhat and cut into strips.
Mix the drained rice with the meat.
Peel the banana, halve it lengthwise, and saute in the remaining butter.