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
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|Serving Size: 1 Serving (788g)|
|Recipe Makes: 4|
|Calories from Fat: 105 (13%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 0mg||0 %|
|Sodium 49.3mg||2 %|
|Potassium 248.4mg||7 %|
|Total Carbohydrate 153.3g||45 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 144.6g|
|Protein 15g||21 %|
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Calories per serving: 794
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