Set cooked rice aside. Beat eggs and make into omelette; slice into strips and set aside. Heat oil in wok; add onion, leek, garlic and chilie's. Fry until onion is soft. Add coriander and cumin; stir. Add sliced chicken and shrimp to mixture and stir-fry until well mixed and chicken is done. Add rice, ketjap manis and omelet strips and cook a further 5 minutes. Serve hot. Delicious with hot peanut sauce.

in taste. Chicken should be thinly sliced. Eggbeaters may be substituted for fresh eggs to lower cholesterol in this recipe.