Directions: Preheat a stockpot to medium-high heat. Add EVOO, sesame oil, onion and rice. Sauté for 2-3 minutes until the onions are translucent. Add chicken broth, Habanero Heat Sea Salt and carrots, then bring to a boil, reduce heat, cover and simmer for 15-20 minutes. Take off heat, then stir in peas, green onions and bean sprouts.