Ingredients
Scale
- ½ lb shrimp
- ½ lb chicken thigh, diced
- 1 carrot, finely diced
- 2 asparagus sticks, diced
- 2 spring onions, thinly sliced (whites and greens separated)
- ½ tbsp yumyum
- ½ tbsp chicken powder
- 1 tsp white pepper
- 3 raw eggs
- 3 cups cooked white rice
- 1 cup turmeric water
Instructions
- Separate the egg whites and yolks. Pour the yolks over the cooked rice and mix until evenly coated. Set aside.
- Boil the carrots until cooked, then drain and set aside. Boil the shrimp until just cooked, drain, and set aside. Boil the chicken until cooked through, drain well, and set aside.
- Heat oil in a wok over high heat. Add the chicken, followed by the carrots and asparagus, tossing briefly after each addition. Season lightly with yumyum. Add the shrimp, toss to combine, then remove everything from the wok and set aside.
- Add more oil to the wok. Add the egg whites and stir slightly, then add the egg-coated rice. Toss to separate the grains and cook evenly. Add a tiny splash of turmeric-tinted water if desired for an even deeper golden colour. Add the spring onion whites and continue tossing.
- Return the chicken, shrimp, and vegetables to the wok. Add the remaining yumyum, chicken powder, and white pepper. Toss over high heat until evenly mixed and heated through.
- Remove from heat. Garnish with spring onion greens and serve immediately.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Rice
- Method: Easy
- Cuisine: Chinese
Nutrition
- Serving Size:
- Calories: 354
- Sugar: 4.1 g
- Sodium: 173.1 mg
- Fat: 5.2 g
- Carbohydrates: 50.8 g
- Fiber: 3.9 g
- Protein: 26 g
- Cholesterol: 248.2 mg