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 chilies. 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. NOTES : Ketjap Manis is Indonesian Sweet Soya Sauce and quite distinctive in taste. Chicken should be thinly sliced. Eggbeaters may be substituted for fresh eggs to lower cholesterol in this recipe. Recipe by: Internet/Unknown Posted to Bakery-Shoppe Digest V1 #206 by Bill & Leilani Devries on Aug 29, 1997