Kung Pao Rice With Edamame Recipe

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Kung Pao Rice With Edamame
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  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.
  3. Add edamame and corn and stir-fry until vegetables are crisp-tender, about 3 minutes.
  4. Stir sauce and pour into vegetables. Stir-fry until thickened, 30 seconds.
  5. Divide rice among 4 shallow, wide bowls.
  6. Spoon vegetables over rice and serve hot or at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 421.16 Kcal (1763 kJ)
Calories from fat 68.62 Kcal
% Daily Value*
Total Fat 7.62g 12%
Sodium 436.82mg 18%
Potassium 802.26mg 17%
Total Carbs 80.97g 27%
Sugars 9.18g 37%
Dietary Fiber 11.28g 45%
Protein 13.71g 27%
Vitamin C 42.2mg 70%
Vitamin A 0.6mg 21%
Iron 10.9mg 61%
Calcium 51.5mg 5%
Amount Per 100 g
Calories 94.9 Kcal (397 kJ)
Calories from fat 15.46 Kcal
% Daily Value*
Total Fat 1.72g 12%
Sodium 98.43mg 18%
Potassium 180.77mg 17%
Total Carbs 18.24g 27%
Sugars 2.07g 37%
Dietary Fiber 2.54g 45%
Protein 3.09g 27%
Vitamin C 9.5mg 70%
Vitamin A 0.1mg 21%
Iron 2.5mg 61%
Calcium 11.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
  • 11

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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