Yin Yang Fried Rice

Method9 steps

1. 1

   Step 1: Rinse the 12 oz uncooked rice three times in separate clean water and drain. Add the measured 13 oz rice-cooking water and run the rice cooker. This starting amount aims for firmer fried rice, but the grains must be fully cooked and tender: if still firm after absorption, add a little extra hot water and continue covered according to the rice/cooker instructions. Keep cooked rice hot while proceeding, or cool promptly and refrigerate if making it ahead.

   Uses 12 oz uncooked rice · 13 oz water for rice · Separate water for rinsing rice, as needed · Extra hot water for rice, only if still firm

2. 2

   Step 2: Separate all 3 eggs, keeping yolks and whites in separate bowls. Quarter the tomato (1), discard the hard stem, and chop the juicy core and some flesh into small pieces; cut the remaining flesh into short strips. Divide the measured 1 oz onion in half: slice one half for the red sauce and mince the other half for the white sauce.

   Uses 3 eggs, separated · 1 tomato · 1 oz onion, divided

3. 3

   Step 3: Halve the 5 oz peeled, deveined shrimp (5 oz) lengthwise. Slice the 15 oz chicken breast horizontally to halve its thickness, then cut into short strips. Mix the chicken-marinade 1/2 tsp salt, 1 tbsp cornstarch and separate 2 tbsp water until smooth, then coat the chicken. Keep the prepared raw chicken and shrimp chilled until their respective sauce cooking stages.

   Uses 5 oz shrimp, peeled and deveined · 15 oz chicken breast · 1/2 tsp salt for chicken marinade · 1 tbsp cornstarch for chicken marinade · 2 tbsp water for chicken marinade

4. 4

   Step 4: Mix the clean red sauce: 3 tbsp ketchup, 2 tbsp sugar, 1 tbsp vinegar, red-sauce 1 tsp salt and its separate 6 oz chicken broth. Taste and adjust this clean mixture before it contacts chicken; extra sugar is optional and unmeasured. Keep the other 8 oz broth for the white sauce.

   Uses 3 tbsp ketchup · 2 tbsp sugar for red sauce · 1 tbsp vinegar · 1 tsp salt for red sauce · 6 oz chicken broth for red sauce · Extra sugar for red sauce, to taste

5. 5

   Step 5: Fold a piece of foil at least 1 1/2 times the serving dish’s diameter lengthwise and curve it into an S-shaped separator for final plating. Mix all reserved egg yolks into the fully cooked rice so the grains are coated. Keep the separate whites for the white sauce.

   Uses Fully cooked rice · All three separated egg yolks

6. 6

   Step 6: Heat the wok on high about 1 minute. Swirl in the fried-rice 1 tbsp oil, add the yolk-coated cooked rice, and fry about 3 minutes. Add only the fried-rice 1/2 tsp salt, toss and cook another 30–40 seconds until the yolks are cooked. Transfer to the serving plate and pat level; keep hot while finishing the sauces.

   Uses 1 tbsp oil for fried rice · Cooked rice coated with all egg yolks · 1/2 tsp salt for fried rice

7. 7

   Step 7: Reheat the wok on high about 30 seconds and add the red-side 1 tbsp oil. Stir-fry the prepared marinated chicken 30–40 seconds, then push it aside and add the sliced half of the onion. Add tomato core/diced pieces and press gently to release juice, then add tomato strips and stir-fry 40–50 seconds. Add the clean mixed red sauce and bring to a simmer; continue until chicken reaches 74°C/165°F before tasting. Mix the red slurry’s separate 1 tbsp cornstarch and 2 tbsp water and add gradually while stirring. Cook about another minute until thickened, adding optional extra sugar to taste only after the chicken and sauce are fully cooked. Transfer the finished red chicken sauce to a bowl and keep hot.

   Uses 1 tbsp oil for red sauce · Marinated sliced chicken breast · Sliced half of the 1 oz onion · Prepared tomato core, dice and strips · Clean mixed red sauce · 1 tbsp cornstarch for red slurry · 2 tbsp water for red slurry · Extra sugar for red sauce, to taste

8. 8

   Step 8: Use a clean wok and spatula so no red sauce remains. Heat on high about 1 minute, add the white-side 2 tbsp oil and prepared halved shrimp, lower to low and cook about 20 seconds. Add the minced other half of the onion and stir-fry 20 seconds, then add the white sauce’s separate 8 oz chicken broth and 1 tsp salt and bring to a simmer. Mix its separate 1 tbsp cornstarch and 2 tbsp water and stir in to thicken; if still too thin, mix additional unmeasured cornstarch and water at the same 1:2 tablespoon-volume ratio and add gradually. Beat the reserved whites until foamy, not a meringue, and pour slowly in circles without immediately stirring. Let set about 20–30 seconds as a guide; add the 2 oz peas and continue gently until egg whites are fully set, the sauce reaches 71°C/160°F, shrimp are firm/opaque and peas are cooked. Turn off the heat, finish with the separate 1 tsp oil and keep hot.

   Uses 2 tbsp oil for white sauce · Prepared halved shrimp · Minced other half of the 1 oz onion · 8 oz chicken broth for white sauce · 1 tsp salt for white sauce · 1 tbsp cornstarch for white slurry · 2 tbsp water for white slurry · Extra cornstarch for white sauce, if needed

9. 9

   Step 9: Set the foil S-shaped separator on the hot, level fried rice. Spoon the finished red chicken sauce onto one side and the finished white shrimp-and-egg sauce onto the other. Lift the foil straight up and serve immediately.

   Uses Hot level egg fried rice · Finished red chicken sauce · Finished white shrimp-and-egg sauce