Hot and spicy fried rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cooked rice; cold |
| 3 | tablespoons | Peanut oil |
| 1 | Onion; diced | |
| 1 | Carrot; diced | |
| 1½ | small | Red bell peppers; or assorted |
| Cored and diced | ||
| ¼ | teaspoon | Red pepper flakes |
| 3 | Scallions; thinly sliced | |
Directions
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.