SLICE pork into strips; ZEST orange; COMBINE; SET aside.
In a small bowl, COMBINE grated orange peel, juice, soy sauce, brown sugar, pepper and cornstarch; SET aside.
SLICE bell pepper and red onion; COMBINE in large bowl; SET aside.
SLICE green onions; MINCE garlic; COMBINE with red pepper flakes in small bowl; SET aside.
Start rice COOKING in accordance with recipe.
In an electric skillet, HEAT half of oil over medium-high heat.
ADD zest and pork mix to skillet; STIR-FRY until browned, 3 to 5 minutes; REMOVE; SET aside.
ADD remaining oil to skillet; ADD bell pepper and red onion; STIR-FRY until soft, about 5 minutes.
ADD scallions, garlic and red pepper flakes; STIR-FRY 2 minutes more.
RETURN pork to skillet; RE-STIR soy sauce mixture; ADD to skillet.
COOK until slightly thickened, about 1 minute.
Serve with hot rice; top dish with stir-fried strips of orange zest.
If no zester is availble, use a vegetable peeler; first PEEL zest from orange(s); STACK pieces of zest; CUT into thinnest possible strips; SET aside.
Per Serving (excluding unknown items): 341 Calories; 10g Fat (27.1% calories from fat); 22g Protein; 39g Carbohydrate; 2g Dietary Fiber; 55mg Cholesterol; 564mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.