Step 1

First, wash the rice 3 times in clean water.

Step 2

Separate the eggs into two bowls, one for yolks, and the other for whites.

Step 3

Cut the shrimp in half, lengthwise, so they still look like whole shrimp from one side but are half the thickness.

Step 4

In a medium-sized bowl, mix together ketchup, sugar, vinegar, salt, and chicken broth. Have a taste and adjust the flavors to your liking.

Step 5

Tear out a piece of aluminum foil, at least 1.5 the diameter of your serving dish. Fold it in half lengthwise, curve it into an S shape, and set it aside for later.

Step 6

Heat the wok on high for about a minute on the highest heat. Then, add oil, give it a quick swirl, and add the rice in. Fry the rice on high for about 3 minutes.

Step 7

Reheat the wok on high for another 30 seconds, then add the oil. Add the chicken and stir-fry for about 30-40 seconds.

Step 8

Either use a separate wok and spatula, or give your set-up a quick clean so that there's no residue of the red sauce.

Step 9

Put your aluminum mold on top of the prepared fried rice. Scoop the red sauce onto one side of the mold, and the white sauce on the other side. Gently remove the mold by pulling it straight up. Enjoy!