Rinse the rice under cold water until clear. In a medium saucepan, add 2 cups of water and bring to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes until cooked and fluffy.

While rice cooks, thinly slice the onion and green pepper into strips.

Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add sliced onion and green pepper, sauté for 5-7 minutes until tender and slightly caramelized.

Sprinkle black pepper, red pepper flakes, and a pinch of salt over the vegetables. Continue to cook for 2-3 minutes to allow flavors to meld.

Add the cooked rice to the sautéed vegetables. Mix thoroughly and cook together for 2 minutes to integrate flavors.