Chef Makes BUDGET Surf and Turf with $20 💰💸 👨‍🍳 @mrcheffito 🎥 @dannygrubs Ingredients: 1lb of chicken breast 6 pieces of shrimp 1 Onions 1 habanero Parsley Sesame oil Two cups of Rice peas and carrots Recipe: 1. Rice takes the longest. Wash 1 cup of rice the rice, then strain. Put into the rice cooker with 1:2 ratio (rice:water). Add some chicken base if you want more flavor in the rice. Cook in the rice cooker. Check after 15 mins. After it’s done cooking, put it into the freezer so it’s easier to work with. 2. Take desired amount of frozen peas and carrots 3. Small dice half an onion. Use whole if you like onions. Then sauté in pan with some olive oil, soy sauce, minced garlic, 4. Peel your shrimp and butterfly it. Put aside. 5. Slice your breast chicken in half, and marinate in whatever seasoning you have at home(jerk chicken seasoning paste). If you don’t have anything, salt pepper is fine. 6. Cut off the stem and thinly slice your habanero and put aside. 7. Wash your parsley in a large bowl to make sure there are no insects or dirt. Rough chop your parsley. 8. In a piping hot pan, grill your chicken breast. Flip after 5 mins. 9. After about 1-2 mins, slice up your chicken and put it aside to cook at the end. 10. Into a small bowl, add olive oil, peeled shrimp, lemon pepper seasoning and mix well. 11. When the rice is ready, melt a small knob of butter then add peas and carrots, minced garlic, and whatever leftover veggies you have in your fridge. When everything is toasted well, add in your frozen rice along with a drizzle of sesame oil, soy sauce(if you have some) and some parsley. 12. Into a separate pan, sauté your shrimp. When it’s almost cooked, add back your chicken breast and a drizzle of mumbo sauce. And add a handful of parsley. 13. Time to plate! - @dannygrubs