Ingredients:
2 cups dry rice
3 eggs
12 jumbo shrimp
2 chicken breasts
1/2 cup green peas
1 medium tomato
1/2 small onion
2 teaspoons sugar
2 teaspoons salt
2 teaspoons corn starch
1 tablepoon vegetable oil
1/2 cup ketchup
vegetable oil for stir frying
Salt and sugar to taste
Sauce: 2 teaspoons cornstarch dissolved in 1 cup water

Preparation:
1. Cook rice and let stand overnight.
2. Separate egg yolks from egg whites into separate bowls.
3. De-shell and de-vein shrimp, rinse and drain.
4. Slice chicken breast into small bite-size pieces, mix in sugar, salt, corn starch and vegetable oil, set aside.
5. Slice tomato into small pieces, set aside.

Cooking instructions:
1. Heat wok with 1 tablespoon oil and a sprinkle of salt.
2. Add rice and break it apart with spatula as it is being re-heated from standing overnight.
3. When it has heated through, add the egg yolk and mix in well until egg is cooked.
4. Place rice on serving platter, preferably one with high sides to contain the rice and toppings when done.
5. Heat 1/2 teaspoon of oil in wok. Stir fry peas for about 30 seconds, remove and set aside.
6. Heat 1 teaspoon of oil in wok. Add shrimp and stir fry about 5 minutes, stirring constantly so the shrimp does not scorch.
7. Pour in egg whites and sauce solution of water and corn starch, mix well.
8. When it is cooked through, adjust taste with salt, then spoon over one side of the rice to create a Yin Yang symbol with a slight curve in the center of the rice.
9. Rinse out wok and return to heat with 1 teaspoon oil sprinkled with a little salt.
10. Add onions and cook for about 1 minute, add sliced chicken 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. Adjust flavor with a little sugar as desired to balance out the tartness of the tomatoes.
13. When done, spoon over the other half of the rice, filling in the curve of the other half.

Makes 8 servings.