1/2 cups sliced green onions
1/2 cup minced carrots
1/2 cup minced red pepper
1 jalapeno and serrano pepper, minced
1 tbsp. vegetable oil
2 cups cooked rice (cooked in chicken broth)
2 tbsp. snipped cilantro
1 tbsp. lime juice
1 tsp. soy sauce
hot pepper sauce, to taste

Cook onions, carrots, red pepper and jalapeno pepper in oil in large skillet over medium high heat until tender crisp. Stir in rice, cilantro, lime juice, soy sauce, and pepper sauce; cook until thoroughly heated.

Serve with Barbecued Shrimp.