Kung Pao Rice with Edamame

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== Ingredients ==
* 1 Tbsp 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
* 1½ cups frozen shelled edamame, thawed
* 12 small ears canned baby corn
* 5 cups cooked brown or white basmati rice
=== Sauce ===
* 3 Tbsp orange juice
* 1 Tbsp cornstarch
* 2 tsp grated orange peel
* 1 tsp Sugar
* 1 tsp salt
* ¼ tsp red pepper flakes, or to taste
* ¼ tsp freshly ground pepper
* ½ tsp toasted sesame oil
== Directions ==
=== Sauce ===
# In small bowl, combine all sauce ingredients except sesame oil; mix well.
# Stir in sesame oil and set aside.
=== Rice ===
# 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.
Category:Baby corn Recipes
Category:Basmati rice Recipes
Category:Carrot Recipes
Category:Orange juice Recipes
Category:Orange peel Recipes
Category:Red bell pepper Recipes
Category:Red onion Recipes
Category:Rice Recipes
Category:Sweet bean Recipes
Category:Vegetarian Recipes