Ingredients:
For fried rice
- 3 cups 1 day old cooked rice;
- 2 eggs and 3 egg yolks (from the white sauce);
- 3 teaspoons vegetable oil;
- 1/4 cup (60 ml) water;
- 1/2 teaspoon sea salt.
For red sauce with chicken
- 2 pieces chicken legs or 1 chicken breast, about 1 1/2 lb (0.75 kg) clean and skin;
- 4 - 5 shallots or one small onion, thinly slice;
- 1 1/2 lb (0.75 kg) fresh tomatoes, cut to quarters;
- 2 tablespoons vegetable oil;
- 1/4 teaspoon sea salt;
- A pinch cornstarch.
For white sauce with shrimps
- 1 1/2 lb (0.75 kg), 16 - 20 count shrimps, devein, blanch and shell;
- 1/2 cup (120 ml) water;
- 3 egg white, save egg yolks for fried rice;
- 1 teaspoon vegetable oil;
- Sea salt.
For thickening sauce
- 2 teaspoons cornstarch;
- 1/2 teaspoon cane sugar;
- 1/2 cup (120 ml) water.
Recipe:
Serving for 4
For fried rice
- Heat 1 1/2 teaspoons vegetable oil in a sauté pan/wok over medium high heat;
- Add cooked rice and break apart;
- Dissolve sea salt in water;
- Sprinkle salted water to rice to add flavor and help break it apart;
- Creat a well in the middle;
- Add 1/2 tablespoon vegetable oil and pour eggs and egg whites in;
- Let egg solidify before mixing, it will look and taste better;
- Place a piece of parchment paper in the shape of yin yang in the middle of a rectangular dish;
- Layer fried rice on the bottom of each compartment;
- Keep warm, set aside.
For red sauce with chicken
- Heat 1 tablespoon vegetable oil in a heavy sauté pan over medium heat;
- Add shallots and cook until soft and translucent;
- Add tomatoes and juice;
- Simmer until the tomatoes become a paste ;
- Add salt if desired;
- Bone chicken and cut to 1/4” X 2” strips;
- Marinate with 1/4 teaspoon sea salt and a pinch cornstarch;
- Add 1 tablespoon vegetable oil in a sauté pan/wok over medium high heat;
- Sauté chicken until it changes color;
- Add tomato sauce and cook for 2 minutes;
- Thicken with thickening sauce;
- It is done when comes back to a boil;
- Set aside.
For white sauce with shrimps
- Boil 1/2 cup (120 ml) water in a sauce pan over medium high heat;
- Add thickening sauce;
- Then egg whites when it comes to a boil;
- Add cooked shrimps when egg whites turn white;
- Set aside.
For the finished dish
- Top the 2 rice compartments with the red and white sauces;
- Carefully take out parchment paper;
- Plate it and serve hot.