Ying Yang Rice

5 from 1 vote

Two different sauces: seafood & soft egg white, and tomato chicken on top of fried egg rice is the best of both worlds dish!

Prep Time45

Cook Time30

Total Time1 15

Course: Main Course

Cuisine: Chinese

Servings: people

Calories: 522kcal

Author: Dana

1 tablespoon avocado oil or vegetable oil
¼ white onion diced
3 garlic cloves minced
2 large tomatoes cut into quarters
½ cup water
2 tablespoon ketchup
1 teaspoon sugar
½ teaspoon salt
½ teaspoon chicken bouillon
½ teaspoon sesame oil
cornstarch slurry (optional - for a thicker sauce) (2 tablespoon cornstarch + ¼ cup water)
cooked chicken

Chicken Marinade: Slice chicken breast in thin strips. Place chicken in a bowl and marinade with the following ingredients: 1 tablespoon ginger minced, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon chicken bouillon, 1 tablespoon corn starch, ¼ cup water, and 1 tablespoon olive oil. Mix well and set aside.
1 tablespoon ginger, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon chicken bouillon, 1 tablespoon corn starch, ¼ cup water, 1 tablespoon olive oil or neutral oil
Separate your egg whites from your egg yolks. Egg yolks are for the fried rice and egg whites are for the white shrimp sauce.
3 egg yolks, cooked chicken
(FOR BOTH SAUCES) Make corn starch slurry by mixing 4 tbs corn starch with ½ cup of water. Give it a stir before adding to the sauces. Use half of the cornstarch slurry for the white sauce and use half of slurry for the red sauce.
Cut tomatoes into quarters. Dice ¼ white onion and mince 3 cloves of garlic.

Heat pan on medium-high heat. Once the pan is very hot, add egg yolks in the pan. Once scrambled for 30 seconds, add the cooked white rice. Add 1 teaspoon salt and 2 teaspoon sugar. Stir for 2-3 minutes and set the fried rice aside.
1½ teaspoon salt, 2 teaspoon sugar, 1 tablespoon olive oil or neutral oil

In a pan on medium heat, add 1 cup chicken broth and ½ cup of water and chopped onions. Once the water is boiling, add peas, shrimp and ½ teaspoon salt.
cornstarch slurry (optional - for a thicker sauce), ¼ white onion, 3 egg whites, 1 cup unsalted chicken broth
Since the shrimp cooks so quickly, take out shrimp when it turns orange (1 minute). We will put them back in after the egg whites (step 4).
½ cup water, cooked chicken
Slowly pour half of your cornstarch slurry in the soup while mixing with the spoon. Continue stirring and boil for a minute and you will see that the sauce has thickened.
¼ cup peas
Next, pour your egg whites in the soup while continuously mixing with the spoon. Finally, add the shrimp back in and set your white sauce aside.
cooked chicken

Place pan on medium heat and add 1 tbs oil. Add sliced chicken and saute for 2 minutes and take out the chicken.
1 tablespoon avocado oil or vegetable oil
Once you take out the chicken, add 1 tbs oil to the pan (on medium heat). Then, add diced onion and minced garlic. Saute for one minute.
Then, add diced tomatoes, 2 tbs ketchup, ½ cup water, 1 teaspoon sugar, ½ teaspoon salt, and ½ teaspoon chicken bouillon. Mix well and cover for 2-3 minutes until tomatoes are soft. Add sliced chicken back in and cook for one minute. Add ½ teaspoon sesame oil at the end and set aside in another bowl. Optional - add cornstarch slurry for a thicker tomato sauce!
¼ white onion, 3 garlic cloves, 2 large tomatoes, ½ cup water, 2 tablespoon ketchup, 1 teaspoon sugar, ½ teaspoon salt, ½ teaspoon chicken bouillon

Fold foil in half and fold it again in half. Now the foil is more stiff, you can mend it to have the ‘S’ shape.
Add fried rice to the plate. Place the ‘S’ foil in the middle. Add the white sauce on the left and red sauce on the right. Serve immediately and enjoy! Note: if your sauces or rice is not warm enough, you can place in an oven or microwave for a few minutes to heat it back up. This is how they do it at hong kong cafes ◡̈

@cookwithdana
2 sauces are always better than 1! tomatoe and seafood sauce on top of #friedrice ☺️
♬ original sound - cookwithdana