Cherry & Dennis Helper Habitat

Hong Kong Yin Yang Fried Rice

Name: Hong Kong Yin Yang Fried Rice
Total time: 45 min
Yield: 4 servings
Ingredients: 700 g chilled cooked rice; 200 g skinless chicken breast; 200 g peeled deveined prawns; 2 pieces eggs; 200 g tomatoes; 100 g onion; 2 tbsp ketchup; 120 ml water; 0.25 tsp salt; 1 tsp cornflour; 200 ml whole milk; 0.25 tsp salt; 2 tsp cornflour; 2 tbsp cooking oil; 0.25 tsp salt

港式鴛鴦炒飯

Hong Kong Yin Yang Fried Rice — finished dish

Total time: 45 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Egg fried rice is topped on separate halves with tomato chicken sauce and milky prawn sauce.

Ingredients

Main ingredients

700 g chilled cooked rice
200 g skinless chicken breast
200 g peeled deveined prawns
2 pieces eggs
200 g tomatoes
100 g onion

Red sauce

2 tbsp ketchup
120 ml water
0.25 tsp salt
1 tsp cornflour

White sauce

200 ml whole milk
0.25 tsp salt
2 tsp cornflour

Rice seasonings

2 tbsp cooking oil
0.25 tsp salt

Hong Kong Yin Yang Fried Rice — ingredients

Tools

kitchen knife
cutting board
mixing bowl
measuring spoons
measuring jug
wok
spatula
lidded pot
food thermometer
serving plate

Steps

Step 1

Wash and dice tomatoes and onion; divide onion in half

Wash and dice tomatoes and onion; divide onion in half.

Step 2

Dice chicken one centimetre; drain prawns

Dice chicken one centimetre; drain prawns. Clean hands, knife and board after raw meat.

Step 3

Mix red and white sauce ingredients in separate bowls

Mix red and white sauce ingredients in separate bowls.

Step 4

Heat half a tablespoon oil in the pot; fry half the onion and chicken two minutes

Heat half a tablespoon oil in the pot; fry half the onion and chicken two minutes.

Step 5

Fry tomatoes two minutes; stir and pour in red sauce

Fry tomatoes two minutes; stir and pour in red sauce.

Step 6

Simmer four to six minutes until chicken reaches 75°C for at least 30 seconds; transfer red sauce to a bowl

Simmer four to six minutes until chicken reaches 75°C for at least 30 seconds; transfer red sauce to a bowl.

Step 7

Clean the pot; heat half a tablespoon oil and fry remaining onion and prawns two minutes

Clean the pot; heat half a tablespoon oil and fry remaining onion and prawns two minutes.

Step 8

Stir and add white sauce; simmer until thick and prawn centres reach 75°C for at least 30 seconds

Stir and add white sauce; simmer until thick and prawn centres reach 75°C for at least 30 seconds.

Step 9

Heat remaining tablespoon oil in wok; beat eggs and scramble until set

Heat remaining tablespoon oil in wok; beat eggs and scramble until set.

Step 10

Add rice and quarter teaspoon salt; stir-fry until heated to 75°C for at least 30 seconds

Add rice and quarter teaspoon salt; stir-fry until heated to 75°C for at least 30 seconds.

Step 11

Plate rice and cover half with the still-hot tomato chicken sauce

Plate rice and cover half with the still-hot tomato chicken sauce.

Step 12

Cover the other half with prawn white sauce and serve with the colours separate

Cover the other half with prawn white sauce and serve with the colours separate.

Common mistakes

Do not mix both sauces into one colour; raw chicken tools must not touch cooked rice.

Tips

Keep sauces pourable but coating; loosen with a little hot water if thick. Refrigerate cooked rice within two hours, use within three days and reheat once only. Contains egg, milk and crustaceans.