CHINESE COOKING: A little extra work goes a long way towards producing this pretty-spectacular fried rice. Enjoy!

RICE WITH RED AND WHITE SAUCES 鴛鴦飯:

 

 

 

 

4-5 cups firm cooked rice                                           

2 eggs, beaten

4 oz. chicken meat, cut into strips

½ cup thinly-sliced onion

seasoning for chicken:

    ¼ tsp. each salt and sugar                           

    ½ tsp each tapioca starch & rice wine         

tomato sauce for chicken:       

    4 tbsp. tomato ketchup                               

    ½ tsp. salt + 1 ½ tsp. sugar                                                  

    1 tsp. tapioca starch mixed with ½ cup water

5 oz. cooked crab meat

white sauce with crab meat:

    ½ tsp. each salt and sugar                           

    2 oz. evaporated milk

    3 tsp tapioca starch mixed with ½ -3/4 cup water

cooking oil

 

 

 

Add seasoning ingredients to chicken and marinade 20-30 minutes.  

 

To make fried rice:  In wok or large non-stick saucepan, heat 1 tbsp. oil over high heat until hot. Add in eggs. Scramble quickly until eggs are set; then add in rice. Stir-fry together until rice is hot. Add salt to taste. Transfer cooked rice to a large round glass serving dish with rim.

 

To make “red sauce”:  Add 1 tbsp. oil to pan and cook onion for 2-3 minutes until just softened. Add chicken and cook 1-2 minutes, or until just barely cooked. Mix sauce ingredients together and add in. Bring mixture to a boil and cook until sauce is thickened, adding a little more water if sauce is too thick. Pour chicken and sauce onto one side of the platter of rice.

 

To make "white sauce:  Clean wok and heat 1 tbsp. oil to very hot. Add in crab meat, salt, sugar and evaporated milk. Cook until mixture comes to a boil. Add starch solution to thicken sauce and cook until sauce is thickened, adding a little more water if necessary. Pour crab meat and white sauce onto the remaining side of the rice. Serve immediately.