Asian

Kung Pao Rice with Edamame is for Dinner.

Kung Pao Rice with Edamame takes 15 minutes to prepare.

Kung Pao Rice with Edamame takes 25 minutes to cook.

Kung Pao Rice with Edamame makes 6 servings.

The ingredients for Kung Pao Rice with Edamame are:

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
11⁄2 cups frozen shelled edamame, thawed
12 small ears canned baby corn
4 cups cooked brown rice

Sauce

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

Here is how you make Kung Pao Rice with Edamame:

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

The nutritional information for Kung Pao Rice with Edamame is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 279.2

• Total Fat: 5.6 g
• Cholesterol: 0.0 mg
• Sodium: 501.1 mg
• Total Carbs: 49.4 g
• Dietary Fiber: 6.4 g
• Protein: 8.5 g

Kung Pao Rice with Edamame is Asian cuisine.

The dietary needs meet for Kung Pao Rice with Edamame is Vegetarian