Kung Pao Rice with Edamame Recipe

Name: Kung Pao Rice with Edamame
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. peanut oil; 1 medium red onion, cut into 1-inch pieces; 1 small red bell pepper, seeded and cut in 1-inch pieces; 8 baby carrots, halved lengthwise; 2 garlic cloves, minced; 1-inch piece fresh ginger, minced; 112 cups frozen shelled edamame, thawed; 12 small ears canned baby corn; 5 cups cooked brown or white basmati rice; 3 Tbs. orange juice; 1 Tbs. cornstarch; 2 tsp. grated orange peel; 1 tsp. sugar; 1 tsp. salt; 1/4 tsp. red pepper flakes, or to taste; 1/4 tsp. freshly ground pepper; 1/2 tsp. toasted sesame oil

Servings: persons

1 Tbs. peanut oil
1 medium red onion, cut into 1-inch pieces
1 small red bell pepper, seeded and cut in 1-inch pieces
8 baby carrots, halved lengthwise
2 garlic cloves, minced
1-inch piece fresh ginger, minced
112 cups frozen shelled edamame, thawed
12 small ears canned baby corn
5 cups cooked brown or white basmati rice
3 Tbs. orange juice
1 Tbs. cornstarch
2 tsp. grated orange peel
1 tsp. sugar
1 tsp. salt
1/4 tsp. red pepper flakes, or to taste
1/4 tsp. freshly ground pepper
1/2 tsp. toasted sesame oil

1
Make sauce: In small bowl, combine all sauce ingredients except sesame oil; mix well.
2
Stir in sesame oil and set aside.
3
In wok or large, heavy skillet, heat oil over high heat.
4
Add onion, bell pepper, carrots, garlic and ginger and stir-fry 2 minutes.
5
Add edamame and corn and stir-fry until vegetables are crisp-tender, about 3 minutes.
6
Stir sauce and pour into vegetables.
7
Stir-fry until thickened, 30 seconds.
8
Divide rice among 4 shallow, wide bowls.
9
Spoon vegetables over rice and serve hot or at room temperature.

1460

kcal

Calories

Fat

298

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 17 ingredients. The key ingredients include: 1 Tbs. peanut oil, 1 medium red onion, cut into 1-inch pieces, 1 small red bell pepper, seeded and cut in 1-inch pieces, 8 baby carrots, halved lengthwise, and more.

Yes, Kung Pao Rice with Edamame 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!

Kung Pao Rice with Edamame

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions