Yin Yeung Fried Rice

Heart-shaped ceramic bowl full of yin yeung fried rice


Fried Rice:
  • 2-3 cups of cooked white rice (prepared the day before is best so the rice isn't soggy)
  • 2 eggs, whisked
  • 1 tsp salt
  • 1 tbsp olive oil
Red Sauce:
  • 1/2 tsp olive oil
  • 1 chicken breast
    • (Marinated with 1 tbsp soy sauce, 1 tsp oyster sauce, 1 tsp sesame oil)
  • 1/2 yellow onion, sliced thinly
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • 1 cup of chicken stock
  • Salt to taste
Creamy Sauce:
  • 1/2 tsp olive oil
  • 6-8 medium sized shrimps
  • 1/4 frozen green peas
  • 2 tbsp heavy cream
  • 1 cup chicken stock


  1. Marinate the chicken breast for 15 minutes.
  2. Heat up a wok with 1 tbsp olive oil on medium heat. Add whisked egg and let it pan fry like an omelette.
  3. While the egg is halfway cooked, add rice. Mash rice down with a ladle so it doesn’t break the rice into small pieces. Continue mashing and spreading around the wok in clockwise circular motions. Slide a spatula down the side of the wok and underneath the rice and continue this motion until the egg and rice is well incorporated. Allow the rice to continue cooking a couple of minutes for a crunchy crust effect. Set aside in a deep plate that can contain sauces.
  4. For the red sauce: in a new pan, saute the onions until fragrant and add chicken breast to sear. Once the chicken is nicely browned, add chicken stock and tomato paste. Add sugar and flavor to taste with salt and pepper. Turn off heat and add cornstarch slurry to thicken up sauce.
  5. For the creamy sauce: sear the shrimps until they are mostly cooked. Set aside. Heat up the chicken stock. Once it boils add the cooked shrimp, green peas, and cream. Season with salt and pepper. Turn off heat and add cornstarch slurry to thicken up sauce.
  6. Make a divider using aluminum foil and run it down the middle of the rice. Spoon both sauces to each side and finish up by taking out the foil.