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
Steps
Slice chicken into shreds
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
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
Slice tomatoes into bite-size wedges. Set aside
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
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
In a pan or wok, heat on medium-high heat and add 2 tbsp oil
Add chicken. Arrange in single layer and let it cook for approx. 1 minute
Flip the chicken over and cook for approx. 45 seconds
Stir-fry to loosen chicken and remove from heat, leaving the oil chicken does not need to be cooked through at this time
Add onions and cook for 1 minute
Add prepared tomato paste mixture. Combine with onions
Add chicken back in
Add 250ml chicken stock and cover with lid. Bring to a boil
Stir the slurry and slowly pour into the sauce while mixing
Mix until sauce thickens
Taste test and make adjustments if necessary
Add tomatoes
Cover with lid and cook on low heat for 10 minutes
Beat 3 eggs
Heat wok on high heat. Wait until wok is at approx. 200˚C or 400˚F
Add 3 tbsp oil
Add egg and wait 5 seconds You may also choose to cook the egg by itself and slice into shreds
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
Sprinkle 1 tsp of salt evenly
Continue stir-frying until rice is hot and egg is in small pieces
Place rice into a casserole dish or serving platter
Cover loosely with aluminum foil to keep it warm
Dry shrimp with a paper towel
Add ¼ tsp white pepper powder to the shrimp and mix well
In a pan, heat using medium-high heat
Add 2 tbsp oil and add shrimp. Fry until shrimp is cooked. Remove shrimp
Add diced onions to the pan. Cook until aromatic
Add 50g frozen peas. Mix with onions until peas are hot
Add shrimp back in the pan
Add 250ml chicken stock and bring to a boil
Mix a slurry with 1 tbsp corn starch and 2 tbsp water. Mix well and slowly pour it in
Stir with spatula until sauce thickens
Add ½ tsp salt and 50ml heavy cream or evaporated milk
Taste test and make adjustments if necessary
Set aside
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
Use a ladle to spread the white sauce onto half of the rice
Do the same for the red sauce
Remove the aluminum foil
Serve
Source: auntieemily