Yin Yang Fried Rice

🛒 Ingredients

• Cooked Jasmine Rice (day-old) 200 g · 260 kcal
• Chicken Breast (diced) 100 g · 165 kcal
• Shrimp (peeled, deveined) 60 g · 51 kcal
• Large Egg (scrambled for rice) 50 g · 70 kcal
• Scallions (chopped) 10 g · 3 kcal
• Mushrooms (sliced) 20 g · 4 kcal
• Frozen Peas 20 g · 16 kcal
• Carrots (diced) 20 g · 8 kcal
• Chicken Broth 120 g · 10 kcal
• Cornstarch 10 g · 36 kcal
• Soy Sauce (light) 15 g · 9 kcal
• Sesame Oil (toasted) 5 g · 45 kcal
• Vegetable Oil (for frying) 20 g · 180 kcal
• Tomato Ketchup 15 g · 15 kcal

👨‍🍳 Instructions

1. Dice chicken breast into small cubes and peel and devein shrimp. Prepare vegetables: chop scallions, slice mushrooms, dice carrots, and thaw peas if frozen.
2. Heat 10g of vegetable oil in a wok or large skillet over high heat. Add day-old rice and stir-fry for 3-4 minutes until slightly crispy. Push rice to one side.
3. Crack the egg into the empty side of the wok and scramble until almost set. Mix the scrambled egg into the fried rice, then add half of the scallions, soy sauce, and a drizzle of sesame oil, stir well.
4. Remove the fried rice from the wok and set aside. In the same wok, heat 5g of vegetable oil for the white sauce.
5. Sauté half of the diced chicken and shrimp until cooked. Add mushrooms and peas, stirring for 2 minutes. Pour in half of the chicken broth and bring to a simmer.
6. Mix half of the cornstarch with a tablespoon of cold water to form a slurry, then gradually stir into the simmering white sauce until thickened. Season with a dash of sesame oil and white pepper, then remove from heat.
7. Clean the wok and heat the remaining 5g of vegetable oil. Sauté the other half of the diced chicken and shrimp until cooked. Add diced carrots and the remaining scallions, stirring for 2 minutes.
8. Pour in the remaining half of the chicken broth and tomato ketchup, bring to a simmer. Mix the remaining cornstarch with a tablespoon of cold water, then gradually stir into the red sauce until thickened. Remove from heat.
9. To serve, place the fried rice neatly in a bowl or on a plate. Carefully spoon the white sauce onto one half of the fried rice and the red sauce onto the other half, creating the distinctive yin-yang pattern. Serve immediately.