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   Ingredients :
4 cups cooked white rice
5 ½ oz (150 g) shrimp tails, shelled
1 teaspoon sugar
1 teaspoon arrowroot
1 teaspoon Pisco (water may be used instead)
5 ½ (150 g) chopped chicken, seasoned with salt and pepper
5 ½ (150 g) roasted loin of pork, chopped
4 eggs, slightly beaten
3 tablespoons green onion (white part), finely chopped
3 tablespoons green onion (green part) cut into small pieces
Soy sauce, to taste
1 teaspoon sesame oil
Vegetable oil, the necessary amount

1 lb 2 oz (1/2 k) loin of pork
½ teaspoon salt
1 ½ teaspoon soy sauce
1 teaspoon oyster sauce
1 teaspoon sugar
Pinch of Chinese cinnamon
1 tablespoon of Pisco or similar


Place shrimp tails in a bowl and season with salt and pepper. Dilute arrowroot in 1 teaspoon water or Pisco and combine with the shrimps. Reserve and set aside.

Heat 1 tablespoon oil in a skillet or wok and sauté chicken pieces until tender and browned. Remove from skillet and reserve.

Whisk eggs slightly and season with salt and pepper. Heat 1 tablespoon oil in a skillet and pour beaten eggs into skillet to cover the surface. Cook until eggs set. Remove the “tortilla” from the skillet and cut into medium size pieces. Remove from skillet and reserve. Add and heat 1 tablespoon oil in skillet or wok. Stir in the white part of the green onion and sauté with roasted pork for approximately 3 minutes. Remove from skillet and reserve.

Heat 2 tablespoons oil in the skillet or wok and add cooked rice. Sauté rice, stirring and add soy sauce, salt and pepper. When rice is hot add pork, chicken, shrimps, the white part of the green onion and the tortilla. Mix thoroughly. Finally add the green part of the green onion, season with salt and pepper and stir in sesame oil. Sauté, stirring until very hot and serve.

Combine all ingredients and rub on pork. Marinate for 2 hours. Heat oil and cook pork until browned. Cut into slices and fry them until thoroughly
        8 – 10 servings
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