LONGANISA COINS OMELET WITH GARLIC RICE

Ingredients:

1	pack (250 g)	PUREFOODS LONGGANISA HAMONADO
1/2	cup (90 g)	STAR MARGARINE GARLIC
4	cups	leftover chilled cooked rice

4	pc	MAGNOLIA BROWN EGGS
1/4	cup	MAGNOLIA PURE FRESH MILK
1	stalk (30 g)	onion leeks or green onions, chopped
	pinch	Italian herb seasoning
		iodized fine salt and pepper to taste
2	tbsp	MAGNOLIA GOLD BUTTER SALTED

Procedure:

Pan-fry longanisa hamonado until cooked through. Slice longanisa into thin rounds. Set aside.
In a wok, melt margarine and stir fry rice. Mix well. Set aside.
In a bowl, combine eggs, milk, leeks or spring onions and seasonings. Mix well.
Heat a frying pan and melt butter. Pour mixture and cook over low heat until mixture sets.
To serve, cut omelet into two. Form into a cone and place on a serving plate. Stuff with longanisa coins. Serve garlic rice on the side.

Makes 4 servings.

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