Entree: China – Hong Kong – 鴛鴦炒飯 ➤ Yuen yeung chaau faan (Cantonese fried rice finished with contrasting savory egg-white and egg-yolk sauces arranged in a yin-yang pattern)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 4 cups (740 g) cooked jasmine rice, chilled
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) sesame oil
- 2 cloves garlic (10 g), minced
- 8 large eggs, approx. 1.8 oz (50 g) each, separated (whites and yolks reserved separately)
- 8 oz (225 g) shrimp, peeled and deveined
- 1 cup (150 g) frozen peas and diced carrots, thawed
- 3 green onions (scallions), sliced
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1/2 tsp (2.5 g) sugar
- Salt and white pepper to taste
- 2 cups (480 ml) low-sodium chicken stock, divided
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) Shaoxing wine (optional)
- 1 tbsp (15 ml) tomato ketchup
- 1 tsp (5 ml) toasted sesame oil for finishing
- Fresh cilantro or extra sliced green onion for garnish

Instructions

1. Prepare ingredients: beat the 4 egg yolks with 1/4 cup (60 ml) chicken stock, 1 tbsp (15 ml) ketchup and 1 tsp cornstarch until smooth; set aside. Whisk the 4 egg whites with the remaining 1 3/4 cups (420 ml) chicken stock and 1 tbsp (8 g) cornstarch; set aside.
2. Heat 1 tbsp (15 ml) vegetable oil in a large wok or skillet over high heat. Add shrimp, season lightly with salt and white pepper, stir-fry until just cooked, about 1–2 minutes; remove and set aside.
3. Add remaining 2 tbsp (30 ml) vegetable oil to the wok. Add garlic and white parts of green onions, stir briefly until fragrant, then add chilled rice. Stir-fry rice, pressing out any clumps, until grains are heated through and beginning to brown, about 4–6 minutes.
4. Stir in peas and carrots, cooked shrimp, light soy sauce, oyster sauce, sugar, Shaoxing wine (if using) and 1 tbsp (15 ml) sesame oil; toss until well combined. Taste and adjust seasoning. Transfer fried rice to a warmed serving platter and shape into an oval or circle.
5. Make the yolk sauce: pour the yolk-stock-ketchup mixture into a small saucepan over medium-low heat, whisking constantly. Heat gently until the mixture thickens into a glossy sauce (do not boil to avoid scrambling); if too thin, add a pinch more cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
6. Make the white sauce: in another saucepan bring the egg-white-stock mixture to a very gentle simmer, whisking. Once slightly thickened, temper by slowly adding a ladle of hot liquid into the whites while whisking, then return to low heat and continue to whisk gently until the sauce is silky and slightly thickened. Season with a pinch of salt and white pepper.
7. To assemble the yin-yang effect, spoon half of the fried rice surface with the white sauce in a crescent shape and the other half with the yolk sauce so the two sauces meet in the middle forming a yin-yang pattern. Drizzle a little toasted sesame oil over sauces and garnish with sliced green onions or cilantro. Serve immediately.