Ingredients:

• 3 each shallots and garlic cloves, chopped
• 2 fresh hot red chiles, seeded and chopped
• 4 tablespoons Peppers of Key west Asian Marinade
• 1 ½ tablespoons fresh lime juice
• 1 teaspoon Sriracha Hot Chili Hot Sauce
• 3 cups cooked white rice, cold
• 1 cup diced carrots
• 4 tablespoons rice oil
• 2 cups diced napa cabbage
• ½ lb shrimp peeled and deveined, cut into ¼ inch pieces
• 3 eggs beaten
• ¼ cup fresh or frozen peas

Instructions:

In a small food processor, combine the shallots, garlic, chiles and 3 tablespoons of water to form a paste. Set the paste aside.

Next stir together the Peppers of Key west Asian Marinade, lime juice, and Sriracha Hot Chili Hot Sauce in a small bowl. Set this sauce aside.

Put the rice in a large bowl and press out any lumps.

Fill a small saucepan with water and bring to a boil. Add the carrots and cook for 5 minutes. Drain and rinse the carrots with cold water. Set aside.

Over high heat, heat 3 tablespoons of the rice oil. Add the chile paste and fry for about 1 minute. Then stir in the cabbage and carrots until the cabbage starts to wilt. About 5 minutes. Next add the shrimp and stir-fry until they just turn opaque, about 3 minutes. Put this mixture in a bowl.

Add the remaining 1 tablespoon of rice oil to the pan and return to high heat. Add the eggs and scramble until the are set. This will take about 2 minutes. Add the rice, peas and cabbage mixture to the pan. Stir-fry for another 5-7 minutes until everything is hot. Pour in the sauce mixture and saute another 3 minutes.