Shrimp and Chicken Fried Rice

Shrimp and Chicken Fried Rice

Do you ever play with your food? Not ‘play’ in the literal sense, like make structures out of carrots and marshmallows (not that one would ever do that?). But prepare ordinary foods different ways than the norm.

This healthy fried rice dish uses roasted almonds, scrambled yolks separated from scrambled whites, and long, thin slices of carrot. Sure, you could add these foods to the dish anyway you like, but it I think different ways of preparation makes it more fun!

So anyway, when I think of Chinese food I mostly think of soy sauce and fried rice. But, the fried rice at the restaurant I generally don’t eat, I go for the steamed white rice. Mostly because when you hear it isn’t fried, it sounds healthy. Neither choice compare to the healthy fried rice we make at home! It’s made with brown rice, which is a whole grain (white rice is made by removing the bran and germ from brown rice) and uses healthy oils to ‘fry’ it. We also use low sodium soy sauce, but really not that much. And you can modify to use as much or as little as you like!

Shrimp and chicken fried rice

Healthy fried rice is one of Kyle’s specialties. You will want to plan this dish out ahead of time. It is best made with rice that is one day old (or 2-3 days old) so that so that your rice doesn’t get mushy.

Shrimp and chicken fried rice

Shrimp and Chicken Fried Rice


  • 1 cup uncooked brown rice
  • 25 shrimp (we use split shell deveined shrimp)
  • 2 4 oz chicken breasts
  • 1/2 cup red onion
  • 4 large carrots
  • 4 eggs
  • 1/4 cup almonds
  • 1/2 green bell pepper
  • 2/3 cup peas
  • 3 large mushrooms
  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • EVOO
  • cumin
  • curry
  • chili powder
  • low sodium soy sauce


  1. The day (or two days) before you want to make this, bring 2.5 cups of water to a boil. Add brown rice, reduce heat to simmer, and cover. Cook for 35 minutes (or until done). Let cool in a Tupperware and store in the fridge until you’re ready to make your dish.
  2. Fast forward 1-2 days.
  3. Thaw shrimp with cold water. Remove shells and set aside.
  4. Prep veggies. Chop the red onion, bell pepper, and mushrooms. For the carrots, I like to peel them, then take the peeler and make large slices of the carrots. Then cut those in half. Shredded carrot would be good here too!
  5. Preheat oven to 400. Roast almonds for 10-15 minutes, until browned. Careful not to burn them! Once roasted, remove from pan and set aside in a bowl to cool.
  6. Poach chicken breasts by boiling in water for 20 minutes, until cooked completely. Chop into small pieces, and set aside.
  7. Separate egg yolks from egg whites. Scramble each separately in a skillet over medium heat. Set aside.
  8. In a skillet over medium-high heat, melt butter. Add shrimp and garlic. Dust with cumin and curry powder. Cook through.
  9. Now, we start putting it together!
  10. In a wok or other large pan, swirl EVOO and add carrots, mushrooms, bell pepper, and onions. Dust veggies with chili powder. Cook 5-7 minutes.
  11. Add rice. Add 4 ‘swirls’ of soy sauce. (getting technical here!) Cook until the rice is heated through.
  12. Add shrimp (separated from remaining butter) and chicken. Add another 3 swirls of soy sauce. Cook together 5-7 minutes to let the flavors meld together.
  13. Remove pan from heat. Add eggs, almonds, and peas.
  14. Serve it up!

Courses Dinner

Cuisine Asian

What’s your favorite Chinese dish?

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