Kung Pao Rice with Edamame


This colorful stir-fry can be made in a wok or large skillet. It’s just as good served at room temperature as it is hot.

  • 6Servings


  • 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
  • 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


Make sauce: In small bowl, combine all sauce ingredients except sesame oil; mix well. Stir in sesame oil and set aside.

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.

Stir sauce and pour into vegetables. Stir-fry until thickened, 30 seconds.

Divide rice among 4 shallow, wide bowls. Spoon vegetables over rice and serve hot or at room temperature.

Nutrition Information

  • Calories: 296
  • Carbohydrate Content: 45 g
  • Fat Content: 8 g
  • Fiber Content: 6 g
  • Protein Content: 12 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 377 mg