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Ingredientes
- 4 c. cooked rice, cool
- 3 Tbsp. peanut oil
- 1 x onion, diced
- 1 x carrot, diced
- 1 1/2 sm red bell peppers, or possibly assorted cored and diced
- 1/4 tsp red pepper flakes
- 3 x scallions, thinly sliced
Direcciones
- Separate the chilled rice with a fork.
- Heat a skillet or possibly wok over medium-high. When warm, add in oil and swirl to coat the pan. Add in onion and toss till warm, about 2 min.
- Reduce heat to medium, add in carrot and bell pepper, and toss for another 2 to 3 min. Stir in the rice and red pepper flakes. Remove from heat and stir in the scallions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 4 servings | |
| Calories 321 | |
| Calories from Fat 94 | 29% |
| Total Fat 10.71g | 13% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 213mg | 6% |
| Total Carbs 50.29g | 13% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.99g | 2% |
| Protein 5.07g | 8% |
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