| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Veg07 |
4 |
servings |
INGREDIENTS
| 4 |
c |
Cooked rice; cold |
| 3 |
tb |
Peanut oil |
| 1 |
|
Onion; diced |
| 1 |
|
Carrot; diced |
| 1 1/2 |
sm |
Red bell peppers; or assorted |
|
|
Cored and diced |
| 1/4 |
ts |
Red pepper flakes |
| 3 |
|
Scallions; thinly sliced |
INSTRUCTIONS
Separate the chilled rice with a fork.
Heat a skillet or wok over medium-high. When hot, add oil and swirl to coat
the pan. Add onion and toss until hot, about 2 minutes.
Reduce heat to medium, add carrot and bell pepper, and toss for another 2
to 3 minutes. Stir in the rice and red pepper flakes. Remove from heat and
stir in the scallions.
Serve hot. EACH 388 cals, 11g fat (26% cff).
Recipe by: John Ettinger, Fast, Fresh and Spicy Vegetarian
Converted by MM_Buster v2.0l.
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