Yin yang fried rice

This celebratory Hong Kong dish is typically served at banquets and weddings. It brings together two unlikely pairings: a red dish of tomatoes, chicken and onions, and a white dish of prawns, egg whites and peas, all arranged to resemble the interlocking yin yang symbol.

SERVES: 6 TAKES: 35 MINS

INGREDIENTS

4 large eggs

2 tbsp vegetable oil

600g cooked basmati rice (from about 200g dried) 2 tbsp light soy sauce

FOR THE RED SAUCE

1 tbsp vegetable oil

1 small onion, peeled and thinly sliced

1 cooked chicken breast (about 200g), thinly sliced 2 medium-size tomatoes, thinly sliced

5 tbsp tomato ketchup

1 tsp granulated sugar

250ml hot chicken stock 2 tsp cornflour mixed with 2 tsp water

FOR THE WHITE SAUCE

500ml hot chicken stock

70g peas (fresh or frozen)

2 tsp cornflour mixed with 2 tsp water

1 tsp toasted sesame oil

150g king prawns, deveined and butterflied

METHOD

Separate the eggs, putting the yolks and whites into two separate bowls. Beat the egg yolks. Set the whites aside.

Add 1 tbsp of the oil to a wok or frying pan and place over a high heat. Add the egg yolks and cook for about 1 min — you want them to set and form an omelette. Transfer to a plate.

Place the pan back on the heat and add the remaining 1 tbsp oil. Add the cooked rice and use a wooden spoon to break up any clumps. Stir in the soy sauce and a large pinch each of salt and pepper. Add the cooked egg yolks and break them up through the rice; cook for 5 mins. Transfer to a large shallow dish, cover with foil and set aside.

Next make the red sauce. Clean the pan, add the oil and return it to a high heat. Add the onion and a splash of water, and fry for 1 min. Add the chicken and cook for 1 min, then add the tomatoes, ketchup and sugar, and let it bubble away for 1 min more. Stir in the stock, then taste and adjust the seasoning as needed. Stir through the cornflour paste and let the sauce boil for 3-4 mins to thicken. Pour the red sauce onto one side of the fried rice.

Now make the white sauce. Clean the pan again, return to the heat and pour in the stock, peas and cornflour paste. Bring to the boil for 3-4 mins, until thickened. Stir with a wooden spoon, then pour in the egg whites and swirl to form flecks of cooked white through the sauce. Add the sesame oil and prawns, then cook for 2-3 mins until the prawns are cooked through. Season to taste.

Pour the white sauce over the other side of the fried rice and serve straight away.