1 large pork chop, finely diced

250 g raw shrimps, shelled and de-veined

180 g canned crab meat

3 tablespoons peanut oil

2 medium onions, finely chopped

3 eggs, beaten

2 tablespoons fish sauce

1 tablespoon chili sauce, optional

2 tablespoons tomato paste

1 cup chopped scallions

3 tablespoons chopped fresh cilantro

salt and pepper to taste

Cook the rice using the steaming method. Spread out the cooked rice and allow to cool. Heat a wok with the oil and fry the onions on moderate low heat, stirring frequently, until soft and translucent. Increase heat to high. Add pork and fry for 2-3 minutes. Add shrimps and crab meat and fry for another 3 minutes or until cooked. Season beaten eggs well with salt and pepper to taste, and pour into center of wok. Stir until just beginning to set, then add rice and stir well. Continue tossing and stirring until rice is heated through. Sprinkle fish sauce over and mix well, then add chili sauce and tomato paste and toss thoroughly so the rice has a reddish color. Remove from heat, stir the scallions through, and transfer to serving platter. Sprinkle with chopped cilantro leaves and serve immediately while still hot.