-
1
Separate egg yolks and egg whites.
-
2
Combine chicken with sugar, salt, corn starch, and vegetable oil. Set aside.
-
3
Heat wok with 1 tablespoon oil and a sprinkle of salt.
-
4
Add rice and break it apart with spatula as it is being re-heated from standing overnight.
-
5
When it has heated through, add the egg yolk and mix in well until egg is cooked.
-
6
Place rice on serving platter, preferably one with high sides to contain the rice and toppings when done.
-
7
Heat 1/2 teaspoon of oil in wok. Stir fry peas for about 30 seconds, remove and set aside.
-
8
Heat 1 teaspoon of oil in wok. Add shrimp and stir fry about 5 minutes, stirring constantly so the shrimp does not scorch.
-
9
Pour in egg whites and sauce solution of water and corn starch, mix well.
-
10
When it is cooked through, adjust taste with salt, then spoon over one side of the rice to create a Yin Yang symbol with a slight curve in the center of the rice. Rinse out wok and return to heat with 1 teaspoon oil sprinkled with a little salt.
-
11
Add onions and cook for about 1 minute, add sliced chicken and stir well.
-
12
When the chicken is about half cooked, add sliced tomatoes and continue stirring until chicken is done.
-
13
Add ketchup and mix thoroughly. Adjust flavor with a little sugar as desired to balance out the tartness of the tomatoes.
-
14
When done, spoon over the other half of the rice, filling in the curve of the other half.
