Yin Yang Fried Rice 鴛鴦炒飯

🧂 Ingredients

• 5 c Cooked rice
• 3 Large eggs
• 1 tsp Salt
• 3 tbsp Oil
• 250 g Chicken

  , sliced into shreds
• 1 tsp Light soy sauce

  for chicken marinade
• ½ tsp Sugar

  for chicken marinade
• 1 tsp Corn starch

  for chicken marinade
• 1 tsp Oil

  for chicken marinade
• ½ Onion

  , thin sliced wedges
• 1 Medium tomato

  , wedges
• 3 tbsp Tomato paste
• 3 tbsp Ketchup
• 1 tbsp White vinegar
• 1 tbsp Light soy sauce
• 2 tsp Sugar
• 250 ml Chicken broth
• 1 tbsp Corn starch

  for slurry
• 2 tbsp Water

  for slurry
• 2 tbsp Oil
• 250 g Shrimp

  , shelled and deveined
• ½ Onion

  , diced (large)
• 50 g Frozen peas
• 250 ml Chicken broth
• ¼ tsp White pepper powder
• ½ tsp Salt
• 50 ml Heavy cream

  or evaporated milk
• 1 tbsp Corn starch
• 2 tbsp Water
• 2 tbsp Oil

Instructions

• 1 Slice chicken into shreds
• 2 Marinate chicken with 1 tsp light soy sauce, ½ tsp sugar and 1 tsp corn starch.
  Mix well, add 1 tsp oil and mix again. Set aside
• 3 Slice ½ an onion into thin wedges. Set aside You may want to cut the other half
  into square pieces for the white sauce at this time
• 4 Slice tomatoes into bite-size wedges. Set aside
• 5 Combine 3 tbsp tomato paste, 3 tbsp ketchup, 1 tbsp white vinegar, 1 tbsp light
  soy sauce and 2 tsp sugar in a container. Mix well and set aside
• 6 Combine 1 tbsp corn starch with 2 tbsp water and set aside You may want to
  prepare another slurry for the white sauce at this time
• 7 In a pan or wok, heat on medium-high heat and add 2 tbsp oil
• 8 Add chicken. Arrange in single layer and let it cook for approx. 1 minute
• 9 Flip the chicken over and cook for approx. 45 seconds
• 10 Stir-fry to loosen chicken and remove from heat, leaving the oil chicken does
  not need to be cooked through at this time
• 11 Add onions and cook for 1 minute
• 12 Add prepared tomato paste mixture. Combine with onions
• 13 Add chicken back in
• 14 Add 250ml chicken stock and cover with lid. Bring to a boil
• 15 Stir the slurry and slowly pour into the sauce while mixing
• 16 Mix until sauce thickens
• 17 Taste test and make adjustments if necessary
• 18 Add tomatoes
• 19 Cover with lid and cook on low heat for 10 minutes
• 20 Beat 3 eggs
• 21 Heat wok on high heat. Wait until wok is at approx. 200˚C or 400˚F
• 22 Add 3 tbsp oil
• 23 Add egg and wait 5 seconds You may also choose to cook the egg by itself and
  slice into shreds
• 24 Add cooked rice and stir-fry with the egg. Break apart the egg with your spatula
  while incorporating evenly with the rice Although leftover rice may be easier to
  fry, freshly cooked rice may also be used if you lay it out to cool on a baking
  sheet for approx. 1 hour
• 25 Sprinkle 1 tsp of salt evenly
• 26 Continue stir-frying until rice is hot and egg is in small pieces
• 27 Place rice into a casserole dish or serving platter
• 28 Cover loosely with aluminum foil to keep it warm
• 29 Dry shrimp with a paper towel
• 30 Add ¼ tsp white pepper powder to the shrimp and mix well
• 31 In a pan, heat using medium-high heat
• 32 Add 2 tbsp oil and add shrimp. Fry until shrimp is cooked. Remove shrimp
• 33 Add diced onions to the pan. Cook until aromatic
• 34 Add 50g frozen peas. Mix with onions until peas are hot
• 35 Add shrimp back in the pan
• 36 Add 250ml chicken stock and bring to a boil
• 37 Mix a slurry with 1 tbsp corn starch and 2 tbsp water. Mix well and slowly pour
  it in
• 38 Stir with spatula until sauce thickens
• 39 Add ½ tsp salt and 50ml heavy cream or evaporated milk
• 40 Taste test and make adjustments if necessary
• 41 Set aside
• 42 Take a piece of aluminum foil and fold it so that it’s at least 5cm or 2” wide.
  Make an “S” shape with it and place it in the middle of the rice to help make
  your yin yang symbol
• 43 Use a ladle to spread the white sauce onto half of the rice
• 44 Do the same for the red sauce
• 45 Remove the aluminum foil
• 46 Serve

Nutrition Info