Yin Yang Fried Rice

Yin Yang Fried Rice is a visually striking and delicious dish that blends two distinct styles of fried rice in a harmonious culinary creation. Divided into two halves, one portion is a red sauce, and the other being a white sauce. The red sauce is made of tomatoes and the white sauce is from egg whites and stock. This dish is a staple during Chinese banquets. As you can see, we set up the the two sauces to look like the yin yang sign. This is the signature look that symbolizes the contrasting sauces.

Yin Yang Fried rice

This dish is a classic Chinese banquet dish and visually stunning.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner, Main Course
Cuisine cantonese, Chinese


  • 2 cups rice
  • 3 eggs

Red Sauce

  • 150 g chicken thighs (thinly sliced)
  • 1 tsp pepper salt
  • 1 tbsp corn starch
  • 1 tbsp oil
  • ½ onion (thinly sliced)
  • 2 small tomatoes (thinly sliced)
  • ¼ cup ketchup
  • ½ tbsp worcestershire sauce
  • 2 cups chicken stock
  • 1 tsp sugar
  • 1 tbsp corn starch
  • 1 tbsp water

White Sauce

  • cups chicken stock
  • ½ cup peas
  • 150 g shrimp
  • 1 tsp sesame oil
  • 1 tbsp corn starch
  • 1 tbsp water
  • 3 egg whites


  • 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


  • 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.
Keyword chicken, fried, rice, shrimp, yang, yin