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.

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