Shrimp and Chicken Fried Rice



  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

Recipe by Slim Sanity at