Yin Yang Fried Rice with a Twist

Ingredients

• 1 cup (185g) jasmine rice 1 cup (185g) jasmine rice
• 1 cup (185g) quinoa 1 cup (185g) quinoa
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 boneless, skinless chicken breast, diced 1 boneless, skinless chicken breast, diced
• 8 large shrimp, peeled and deveined 8 large shrimp, peeled and deveined
• 1 carrot, diced 1 carrot, diced
• 1/2 cup frozen peas 1/2 cup frozen peas
• 1/2 red bell pepper, diced 1/2 red bell pepper, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 4g
• Protein: 22g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the jasmine rice and quinoa separately according to package instructions. Set aside.
2. 2.
   Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
3. 3.
   Add the diced chicken and cook until browned and cooked through. Remove from the wok and set aside.
4. 4.
   In the same wok, add another tablespoon of vegetable oil and heat over medium-high heat.
5. 5.
   Add the shrimp and cook until pink and cooked through. Remove from the wok and set aside.
6. 6.
   In the same wok, add the diced carrot, peas, and red bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
7. 7.
   Push the vegetables to one side of the wok and add the minced garlic to the other side. Cook for 1 minute until fragrant.
8. 8.
   Combine the vegetables and garlic together and add the cooked jasmine rice to the wok. Stir-fry for 2-3 minutes.
9. 9.
   Drizzle soy sauce, oyster sauce, and sesame oil over the rice. Mix well to evenly distribute the sauces.
10. 10.
    In a separate bowl, mix the cooked quinoa with turmeric, cumin, and paprika until well combined.
11. 11.
    Arrange the jasmine rice mixture on one side of a serving plate and the quinoa mixture on the other side, creating a yin yang symbol.
12. 12.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Jasmine rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve a fluffier texture.
• Quinoa — Rinse the quinoa under cold water to remove its natural coating, which can give it a bitter taste.
• Shrimp — Make sure to devein the shrimp before cooking to remove the digestive tract and ensure a clean and pleasant eating experience.
• Turmeric — Be careful when handling turmeric as it can stain surfaces and clothing. Use gloves or wash your hands immediately after handling.
• Cumin — Toasting cumin seeds before grinding them will enhance their flavor. Simply heat them in a dry skillet over medium heat until fragrant, then grind.

Tips & Tricks

• For a vegetarian version, omit the chicken and shrimp and add tofu or tempeh for protein.
• Customize the vegetable selection based on personal preference or seasonal availability.
• Add a dash of chili sauce or sriracha for a spicy kick.
• Experiment with different spices and herbs to create your own unique flavor profile.
• Leftover Yin Yang Fried Rice can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.

Serving advice

Serve the Yin Yang Fried Rice as a main course accompanied by a fresh salad or steamed vegetables. It can also be served as a side dish alongside grilled meats or stir-fried vegetables.

Presentation advice

When plating the Yin Yang Fried Rice, ensure that the two halves are distinct and visually appealing. Use a round plate to enhance the yin yang symbol and garnish with fresh cilantro for a pop of color.