For all those who have tried and love the tasty honeymoon fried rice at your local favourite chinese restaurant – here is a tasty recipe to make it at home when it’s too cold or snowy outside to visit your local chinese restaurant.
There are two types of sauce: a red, tomato based chicken and onion sauce and a white, prawn and green peas cream sauce. Served side by side on a bed of fried rice giving it the yin and the yang.
Makes 4 servings. 
Ingredients:
1.5 cups of steamed jasmine rice (cooled)
3 egg yolks for the fried rice, 3 egg whites for the white cream sauce (both well beaten)
Vegetable oil to grease the wok
1 cup of chicken stock
¼ cup of ketchup
100 grams of fresh cherry tomatoes
¼ cup of tomato puree
2 tsp of corn flour
2 tbsp of whole milk or single cream
¼ cup of frozen peas
100g of raw king prawns (optional)
2 chicken breasts fillets
2 tsp of minced fresh ginger
3 tbsp of red wine vinegar
1 small onion thinly sliced
1 ½ tsp of table salt
Marinade for the chicken:
2 ½ tbsp of light soya sauce
½ tsp Worcestershire sauce
1 tsp of corn flour
A dash of ground white pepper
Instructions:
Heat a tbsp of oil in a wok on high heat. Put steamed rice into wok and toss until rice grains are evenly coated with oil. Add beaten egg yolks and salt. Mix well until egg yolk bits are cooked and fully incorporated in the rice. Remove from heat and set aside.
Heat a tbsp of water in wok on high heat. Add frozen peas and ½ cup of chicken stock and bring to a boil for 2 minutes. Add beaten egg whites whilst stirring the mixture. Add milk/ cream and stir well. Turn down the heat to medium high. Add prawns and simmer in the stock until prawns are cooked. Mix 2 tsp of corn flour and 2 tsp of water together – add into wok to thicken the cream sauce. Pour the cream sauce on top of half of the fried rice.
Heat a tbsp of oil into wok on high heat. Add seasoned chicken breast strips into wok until golden brown on one side. Add onion and ginger and mix well. Add tomato puree, ketchup, Worcestershire sauce, red wine vinegar, cherry tomatoes and the remaining ½ cup of chicken stock into wok and mix well. Add a dash (1/2 tsp) of sugar to balance out the sharp tartness of the vinegar and ketchup. Bring to a boil before adding corn flour solution to thicken the sauce. Pour red sauce onto the remainder half of the fried rice and serve.
Tags: chinese cooking, Chinese cooking tips, Chinese fried rice, Christine Stedmann, Christine Yuen, fried rice, how to make honeymoon fried rice, how to make ying yang style fried rice, sweet and sour chicken sauce
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