Yin Yang Fried Rice

Ingredients: (Serves 8)
2 cups cooked rice
3 eggs
12 jumbo shrimp
2 chicken breasts
1/2 cup green peas
1 tomato
1 small onion
2 teaspoons sugar
2 teaspoons salt
2 teaspoons corn starch
1/2 cup ketchup
Canola oil for stir frying
Salt and pepper

Preparation:
1) Cook rice and let it stand overnight.
2) Separate egg yolks from egg whites.
3) Cook shrimps, without shells, deveined, rinsed and drained
4) Cut chicken into 1/4-inch strips, and marinate with corn starch, salt and pepper for 30 minutes.
5) Slice tomato into small pieces, set aside.
6) Mix 2 teaspoons of cornstarch in 1 cup water

Directions:
1) Heat wok with 1 tablespoon oil and a pinch of salt.
2) Add rice and break it apart with spatula.
3) While rice is reheated, add egg yolks and mix in well until eggs are cooked.
4) Remove rice and place evenly on large serving plate and set aside.
5) Add 1/2 teaspoon of oil in wok. Stir fry green peas for about 30 seconds, remove and set aside.
6) Heat 1 teaspoon of oil in wok. Add shrimps and stir fry about 5 minutes, remove and set aside.
7) Add in egg whites and cornstarch solution, mix them well.
8) When it is cooked through, add salt to taste, then spoon the sauce over one side of the rice to create a Yin Yang symbol.
9) Rinse out wok and reheat wok with 1 teaspoon oil and a little salt.
10) Add onions and cook for about 1 minute, add chicken strips and stir well.
11) When the chicken is about half cooked, add sliced tomatoes and continue stirring until chicken is done.
12) Add ketchup and mix thoroughly. Add a little sugar to taste. Spoon the sauce over the other half of the rice.