Coconut Fried Rice

 There's nothing more satisfying than coconut on a hot summer day but when you mix it with rice you have a Caribbean sensation. Try this recipe for a mouthwatering tropical Asian inspired dish.

Ingredients:

Badia complete seasoning
Maggi caldo con sabor a pollo (chicken bouillon)
Sesame seed oil
Morton sea salt
House of T-sang stir-fry classic sauce
Great value minced garlic
Kikkoman low sodium soy sauce
Sams choice peppercorn grinder
1 packet Sazon Goya
1/2 a bag of Frozen peas and carrots (try to get the non-microwavable kind)
3 bags of  Raw extra-large shrimp (depends on your family size)
Jasmine rice
1 can of Coconut milk
1 tray of Chicken breast tenderloin
1 tray of skinless Salmon
1 tray of Baby Bella mushroom
Lemon juice or 3 lemons

Preparation:

1. Boil 2 cups of water mixed with the can of coconut milk add a pinch of salt and a 1 teaspoon of  Maggi (if you don't have Maggi then use more salt) on high. After 8 min lower the heat from high to medium and cover. After 4 min lower heat to low.
2. Once the water boils add 4 cups of salt.
3. If you have the frozen peas and carrots that are microwavable then add it when the rice is almost cooked (5 min after boiling) if you have the non-microwavable type then add it as soon as you add the rice to the boiling water.
4. In a separate pot (if you are not cooking for a large family then you can use a wok which I have but I was cooking for a lot of people and a pot was ideal for this dish.) add 2 teaspoons of sesame seed oil and 1 teaspoon of minced garlic and let the garlic brown

I had my son assist me by peeling the shrimp tail, cleaning the shrimp, chicken, and salmon with lemon juice (or fresh lemon).
5. I seasoned the chicken, shrimp, and salmon with 2 teaspoons of each: complete seasoning, salt, pepper, T-sang's sauce, and a sprinkle of Goya packet mix and set aside in the fridge.

Coconut water boiling with peas and carrots and sesame seed oil with garlic sizzling

6. Once the garlic has browned, cook the shrimp in 4 batches (if you used 3 bags) cooking the shrimp for one minute on each side. If you add all the shrimp at once to cook you might over cook the shrimp or undercook the shrimp. One minute on each side is ideal. There should be sauce left over from the shrimp.
7. Cook the mushroom in that sauce to give the mushrom a rich flavor.
8. At this time the rice should be cooked and ready to be added to the cooked mushroom pot.

 9. In batches add the rice to the mushroom with half a teaspoon of soy sauce while also adding small quantities of the cooked shrimp in low medium heat.
10. Continue until the rice from the original pot is mixed completely with the shrimp and mushroom pot adding a teaspoon of soy sauce.
11. In the last batch I added some sitr-fry sauce and mixed.
Plate and enjoy. Delicious.