Bok Choy, Edamame, Cashew, and Orange Rice Recipe

Name: Bok Choy, Edamame, Cashew, and Orange Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups long-grain brown rice, rinsed; 1 tablespoon light olive oil; 1 cup frozen edamame (fresh green soybeans), completely thawed; 1 medium red or orange bell pepper, cut into short, narrow strips; 6 stalks bok choy, sliced thinly on the diagonal (leaves included); 3 to 4 scallions, thinly sliced; 1 teaspoon dark sesame oil; 2 to 4 tablespoons good-quality teriyaki or reduced-sodium soy sauce; 1 to 2 teaspoons grated fresh or jarred ginger; Freshly ground pepper; 2 small oranges, such as clementines, peeled and sectioned; 1/2 cup toasted cashew pieces

Servings: persons

1 1/2 cups long-grain brown rice, rinsed
1 tablespoon light olive oil
1 cup frozen edamame (fresh green soybeans), completely thawed
1 medium red or orange bell pepper, cut into short, narrow strips
6 stalks bok choy, sliced thinly on the diagonal (leaves included)
3 to 4 scallions, thinly sliced
1 teaspoon dark sesame oil
2 to 4 tablespoons good-quality teriyaki or reduced-sodium soy sauce
1 to 2 teaspoons grated fresh or jarred ginger
Freshly ground pepper
2 small oranges, such as clementines, peeled and sectioned
1/2 cup toasted cashew pieces

1
Combine the rice and 3 1/2 cups water in a medium saucepan.
2
Bring to a boil, then lower the heat.
3
Cover and simmer gently until the water is absorbed, 30 to 35 minutes.
4
A few minutes before the rice is done, heat the oil in a stir-fry pan.
5
Add the edamame and bell pepper and stir-fry over medium-high heat for 2 to 3 minutes.
6
Add the bok choy and scallions and continue to stir-fry for 1 to 2 minutes, just until wilted.
7
Stir in the cooked rice and sesame oil, mixing well.
8
Season to taste with teriyaki sauce, ginger, and pepper.
9
Stir in the orange sections and cashews and serve at once.
10
Since this dish involves an abundance of diverse ingredients, I like to complete the meal with few additional recipes.
11
Sauteed Tofu (page 62) can be prepared while the rice is cooking.
12
A platter of grape tomatoes and baby carrots round out the meal nicely.
13
If you want to add one more item, steamed broccoli would be just the thing.
14
Or, if time is not an issue, may I suggest upgrading that to Spicy Sesame Broccoli (page 197)?
15
Calories: 289
16
Total Fat: 5g
17
Protein: 9g
18
Carbohydrates: 54g
19
Fiber: 5g
20
Sodium: 200mg

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups long-grain brown rice, rinsed, 1 tablespoon light olive oil, 1 cup frozen edamame (fresh green soybeans), completely thawed, 1 medium red or orange bell pepper, cut into short, narrow strips, and more.

Yes, Bok Choy, Edamame, Cashew, and Orange Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bok Choy, Edamame, Cashew, and Orange Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions