# Yin Yang Fried Rice 鴛鴦炒飯

Cuisine: chinese · Time: 50 minutes · Servings: 4

## 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

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

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Source: auntieemily — https://auntieemily.com/yin-yang-fried-rice/
Page: https://findfood.fun/vi/recipes/7293
Language: en (requested translation unavailable)