Andre Shinyashiki Takes us Through His Routine During COVID-19

This is not how we expected the 2020 season to go, but the Rapids first team players are trying their best to create a sense of routine during this uncertain time. 

2019 Rookie of the Year Andre Shinyashiki takes us through his day and what he has been doing to maintain a sense of normalcy. 

12:00 PM - WORKOUT

For most professional athletes, working out has been top of mind despite not being allowed in team facilities. Shinyashiki has made an at-home gym on the balcony of his apartment with the help of the Rapids technical staff. The Rapids Head of Performance Chad Kolarcik and Strength and Conditioning Coach Peter Gorka made the transition easy for the players as they delivered equipment to their homes. 

3:00 PM - LUNCH

Shinyashiki enjoys a post-workout lunch with his roommate and teammate, Deklan Wynne. The roommates made fried rice with veggies and chicken for a healthy, easy to prepare option. Check out the recipe below!

INGREDIENTS:

  • 2 tablespoons sesame oil
  • 2 tablespoons canola or vegetable oil
  • 3/4 to 1 pound boneless skinless chicken breast, diced into 1/2-inch pieces
  • 1 1/2 cups frozen peas and carrots blend
  • 3 green onions, trimmed and sliced into thin rounds
  • 2 to 3 garlic cloves, finely minced
  • 3 large eggs, lightly beaten
  • 4 cups cooked rice
  • 3 to 4 tablespoons low-sodium soy sauce
  • salt and pepper, optional and to taste

DIRECTIONS:

  1. To a large non-stick skillet or pan, add the oils and chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
  2. Add the peas, carrots, green onions to the skillet, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
  3. Add the garlic and cook for 1 minute, stir intermittently.
  4. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
  5. Add the chicken, rice, evenly drizzle with soy sauce and add the optional salt and pepper, stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.

4:00 PM - PING PONG

In the afternoon, in order to get out some of their competitive energy, Shinyashiki and Wynne like to play a few rounds of ping pong to past the time.

6:00 PM - DINNER

For dinner, Shinyashiki and Wynne prepare teriyaki salmon and rice. This is another healthy, simple recipe that fans can replicate.

INGREDIENTS:

  • 2 6oz skinless salmon fillets
  • Your favorite teriyaki sauce
  • 4 cups rice

DIRECTIONS:

  1. Marinate the salmon after night or as long as you want. (Andre Master Chief Tip: the longer you marinate it for the better the flavor!)
  2. Start boiling water in a pot for the rice.
  3. Once the water comes to a boil, place rice into the pot. Cook according to the instructions on the bag.
  4. Drizzle oil into a non-skillet pan and add the marinated salmon.
  5. Cook the salmon for 15-20 minutes and enjoy.
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