Kung Pao Rice with Edamame
Experience a vibrant twist on a classic with Kung Pao Rice with Edamame, a wholesome dish packed with bold flavors and colorful veggies. This quick and easy recipe combines fluffy jasmine rice with a medley of crisp red and green bell peppers, sweet carrots, protein-rich edamame, and crunchy roasted peanuts, all coated in a savory Kung Pao sauce made with soy sauce, hoisin, and a touch of spice. Perfectly balanced with fresh ginger, garlic, and a hint of rice vinegar, this vegetarian stir-fry creates a satisfying meal in just 40 minutes. Ideal for weeknight dinners or meal prep, this dish is not only delicious but also loaded with nutrients. Serve it straight from the skillet, garnished with green onions for a flavorful and vibrant presentation.
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Recipe Information
Ingredients
- 1.5 cups white or jasmine rice
- 3 cups water
- 1 cup edamame (shelled, thawed if frozen)
- 1 red bell pepper
- 1 green bell pepper
- 1 carrot
- 3 green onions
- 0.25 cup peanuts (unsalted and roasted)
- 3 garlic cloves
- 1 teaspoon ginger (fresh, grated)
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1.5 teaspoons rice vinegar
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 0.5 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons water (for sauce)
Instructions
Rinse the rice thoroughly under cold water and combine it with 3 cups of water in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
While the rice is cooking, prepare the vegetables. Dice the red and green bell peppers, peel and thinly slice the carrot, and chop the green onions (reserve the green tops for garnish). Mince the garlic and grate the ginger.
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, cornstarch, red pepper flakes, and 2 tablespoons of water to make the Kung Pao sauce. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, stirring constantly, for 30 seconds until fragrant.
Add the diced red and green bell peppers, carrot slices, and shelled edamame to the skillet. Stir-fry for 5-7 minutes until the vegetables are crisp-tender.
Pour the Kung Pao sauce over the vegetables in the skillet. Stir well to coat the vegetables evenly. Reduce the heat to medium and let the sauce thicken for 2-3 minutes.
Add the peanuts and chopped green onion whites to the skillet. Stir to combine and cook for another 1-2 minutes.
Serve the vegetable mixture over the cooked rice. Garnish with the reserved green onion tops and extra peanuts, if desired. Enjoy your Kung Pao Rice with Edamame!
Nutrition Facts
Calories |
1287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2069 mg | 90% | |
| Total Carbohydrate | 154.7 g | 56% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 26.0 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2268 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
