Everyday Cooks and Everyday Foods


The one thing this Everyday Cooks series is proving is just how many great cooks there out there in the world.

Today’s Everyday Cook is another Twitter friend. I do not know Jackie that well.  [@JackieBlue4u]  I see her on Twitter every once in a while and I always enjoy chatting with her, no matter how briefly.

I mistakenly mixed her up with another friend and asked her if she was ready to do the recipe/post we had talked about before Christmas. She told me I must have her mixed up with some one else.  Ooops!

So I asked her if she would like to do one anyway. She graciously said yes.

This is one mistake I have made that worked out grandly because the recipe Jackie shares today is just fabulous. I love serendipity!!!!

Everyday Cook #8


Featured Recipe      Shrimp and Chicken Stir Fried Rice


Servings: 2-4

This is the most authentic tasting stir fry rice recipe I’ve ever had. If you’re allergic to shrimp, you can use just chicken (add another breast). You can also leave it meatless or use tofu for a vegan or vegetarian meal. Add in any other vegetables you have in the house if you like as well. Just steam or microwave separately and mix in at the end.

We eat this as a meal, but if you’re watching your carb (rice) intake, it makes a good side dish, too.

This is what you will need:

10-12 large or extra large frozen shrimp

1 boneless/skinless chicken breast, cubed to bite size pieces

Oil, butter or Pam spray for frying. Whatever your dietary preference.

Your Favorite Rice: I use wild rice or jasmine, but you can use anything, white, brown, basmati, etc. Wild rice was used in the picture.

2 scrambled eggs

Chopped onion.  Add chopped mushrooms and celery if you like.

Soy sauce

1 cup frozen peas and carrots

Garlic (optional)

Salt and pepper

Here is what you do:

1. Cook rice according to package directions. Most rice is 1:2 ratio, e.g. 1 cup rice/2 cups water. For 1-2 people, I use 3/4ths cup rice. Set aside.

2. Clean and rinse shrimp (remove shell, legs and vein). Salt and pepper to taste. Salt and pepper cubed chicken. Set aside.

3. Put 1 cup frozen peas and carrots in microwavable bowl with a little water at the bottom. Cover and cook on high for about 3 minutes (depending on your microwave). Microwave or steam any other veggies you want to use. Set aside.

4. Heat a large skillet to high with oil, butter or spray. Usually takes about 2 minutes. To test if the skillet is hot, flick a few drops of water into the pan. When the water sizzles and dances, it’s ready.

5. Sauté shrimp 1 minute per side for large and about 1.5 minutes for extra large shrimp. If you use small shrimp, sauté for about 30 seconds each side. They turn pink and curl when they cook. Remove from pan. Cut up large shrimp to bite size pieces.

6. Sauté cubed chicken the same way, about 2-3 minutes per side. Set aside.

7. Turn stove down to medium. Add a little butter or spray and pour in scrambled eggs. They need very little time in the pan, maybe 10-20 seconds until runny in the middle. You want them runnier than you would eat a soft scramble. Remove and set aside. The eggs will cook while sitting in the bowl off the fire. They’ll cook again when you add them back to the finished dish so leaving them runny will insure they aren’t over cooked at the end.

8. Wipe out pan with a paper towel. On medium to medium high, sauté garlic until golden. Add onion (mushroom/celery) and cook to your preference.

9. Add in cooked rice to onion mix and stir together for about a minute.

10. Drizzle soy sauce over the mixture. Add remaining ingredients (peas and carrots, egg, shrimp, chicken, etc.) and toss together. By the way, if you have a vegan guest, they don’t eat eggs, so remove a portion of the dish for them before you put the eggs and meat in.

If you’re lucky enough to have some white or black truffle oil in the house, drizzle 1-2 teaspoons over the entire dish at the very end and toss through.


Bon appétit!!!


10-12 large or extra large frozen shrimp               $9.75

1 boneless/skinless chicken breast                        $2.33                         

Oil, butter or Pam spray for frying                         $0.46

Your Favorite Rice                                               $2.56

2 scrambled eggs                                                $0.22

Chopped onion                                                    $0.72

Soy sauce                                                           $0.78

1 cup frozen peas and carrots                               $1.09

Garlic ~ 2 cloves                                                  $0.24

Salt and pepper

Total Cost  = $18.15
Cost per person 2 = $9.08
Cost per person 4 =$4.54

Quote of the Day

I don’t like gourmet cooking or “this” cooking or “That” cooking. I like good cooking.

James Beard


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2 comments to Everyday Cooks and Everyday Foods

  • Hi JackieBlue4u! This rice looks wonderful. Do you have a food blog for us to follow or are you just a fantastic home cook? I’m hungry for this rice now.

    • Roberta

      Hi Maureen…if Jackie has a website, cooking/food or otherwise, I don’t know about it. None is listed on her Twitter Profile page. If I see or talk with her today I will ask and let you know.