Diagonally slice 4 carrots & lay them on a baking sheet. Sprinkle with olive oil, garlic powder, red pepper flakes, salt & pepper. Roast at 425°F (220°C) for 20 min or until crispy around the edges.
Meanwhile, fry 1 c (197 g) cooked rice (or any leftover grain) in a pan on med heat with olive oil for 3 min or until some crispy bits form (I like to use a mix of quinoa & wild rice). Allow both the rice & carrots to cool for a min, then toss with 3 handfuls fresh salad greens & your favorite vinaigrette, or mine.