• Cook two cups of rice. Ideally you have already done this the night before or have leftover rice in the fridge.
  2 cups rice
• In a wok, scramble three eggs then add your rice into the wok. Mix well until combined. Set rice aside in your bowl.
  3 eggs, 2 cups rice
  

Red sauce

• Cut up your chicken thighs into thin strips and season with pepper salt, corn starch, and oil.
  150 g chicken thighs, 1 tsp pepper salt, 1 tbsp corn starch, 1 tbsp oil
  
• Cook chicken on a high heat pan then add in your thinly sliced onions and tomatoes. Stir 1 minute.
  ½ onion, 2 small tomatoes
  
• Add ketchup, worcestershire sauce, sugar, and chicken stock.
  ¼ cup ketchup, ½ tbsp worcestershire sauce, 2 cups chicken stock, 1 tsp sugar
• Mix together corn starch with water and mix that in to thicken the consistency. Set our red sauce aside while we make the white sauce.
  1 tbsp corn starch, 1 tbsp water

White sauce

• In a wok, add chicken stock and bring it up to a boil.
  2½ cups chicken stock
• Add your peas, shrimp, and sesame oil.
  ½ cup peas, 150 g shrimp, 1 tsp sesame oil
• Mix together corn starch and water to make the corn starch slurry and add it into the wok.
  1 tbsp corn starch, 1 tbsp water
• slowly drizzle in your egg whites and mix well until thick and glossy.
  3 egg whites

Assembly

• To make sure you get the classic yin yang look, use tin foil to divide your bowl of rice into an "S" shape.
  
• Pour over your red sauce on one side and white sauce on the other.