Ying Yang Fried Rice

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 cups cooked rice
• 3 eggs
• 12 jumbo shrimp, peeled and de-veined
• 2 chicken breasts, cut into bite-size pieces
• 1/2 cup green peas
• 1 medium tomato, sliced
• 1/2 small onion, sliced
• 2 teaspoons sugar
• 2 teaspoons salt
• 2 teaspoons cornstarch
• 1 tablespoon vegetable oil
• 1/2 cup ketchup
• vegetable oil, for stir frying
• salt
• sugar, to taste
• 2 teaspoons cornstarch, dissolved in
• 1 cup water

Recipe

• 1 separate egg yolks and egg whites.
• 2 combine chicken with sugar, salt, corn starch, and vegetable oil. set aside.
• 3 heat wok with 1 tablespoon oil and a sprinkle of salt.
• 4 add rice and break it apart with spatula as it is being re-heated from standing overnight.
• 5 when it has heated through, add the egg yolk and mix in well until egg is cooked.
• 6 place rice on serving platter, preferably one with high sides to contain the rice and toppings when done.
• 7 heat 1/2 teaspoon of oil in wok. stir fry peas for about 30 seconds, remove and set aside.
• 8 heat 1 teaspoon of oil in wok. add shrimp and stir fry about 5 minutes, stirring constantly so the shrimp does not scorch.
• 9 pour in egg whites and sauce solution of water and corn starch, mix well.
• 10 when it is cooked through, adjust taste with salt, then spoon over one side of the rice to create a yin yang symbol with a slight curve in the center of the rice. rinse out wok and return to heat with 1 teaspoon oil sprinkled with a little salt.
• 11 add onions and cook for about 1 minute, add sliced chicken and stir well.
• 12 when the chicken is about half cooked, add sliced tomatoes and continue stirring until chicken is done.
• 13 add ketchup and mix thoroughly. adjust flavor with a little sugar as desired to balance out the tartness of the tomatoes.
• 14 when done, spoon over the other half of the rice, filling in the curve of the other half.