Edamame Rice Bowl


Frozen bell peppers and onions add loads of flavor to recipes, but their texture can be a little limp. Chopping the veggies into smaller pieces and mixing them with edamame and brown rice solves the problem.

  • 4Servings


  • 2 14.4-oz. pkg. frozen bell pepper stir-fry vegetables, such as Birds Eye
  • 1 12-oz. pkg. frozen shelled edamame, such as Seapoint Farms
  • 1/2 cup shiitake sesame vinaigrette, such as Annie’s
  • 1 Tbs. grated fresh ginger
  • 3 cups cooked brown rice


1. Pulse frozen bell pepper stir-fry vegetables in food processor until coarsely chopped.

2. Coat wok or large skillet with cooking spray, and heat over medium-high heat. Add chopped stir-fry vegetables, edamame, 1/4 cup vinaigrette, and ginger, and stir-fry 3 to 5 minutes, or until vegetables have thawed and released their juices and most of liquid has evaporated. Add rice and remaining 1/4 cup vinaigrette, and stir-fry 5 minutes more, or until rice and vegetables begin to brown. Season with salt and pepper, if desired.

Nutrition Information

  • Calories: 442
  • Carbohydrate Content: 55 g
  • Fat Content: 19 g
  • Fiber Content: 9 g
  • Protein Content: 15 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 281 mg
  • Sugar Content: 3 g