Kung Pao Rice With Edamame Recipes

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EDAMAME FRIED RICE



Edamame Fried Rice image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

2 to 3 tablespoons vegetable oil
4 scallions, sliced, white and green parts separated
1 red bell pepper, diced
1 cup shelled edamame, thawed if using frozen
2 cloves garlic, chopped
2 large eggs
2 tablespoons low-sodium soy sauce, plus more if needed
2 cups cooked long-grain white rice

Steps:

  • Heat the oil in a large skillet. Add the scallion whites and bell peppers and cook until just starting to soften, a few minutes. Stir in the edamame and garlic, then cook for 30 seconds.
  • Break the eggs into the skillet and stir-fry them quickly to scramble them. Add the soy sauce. Add the rice and stir it around to cook it for a couple of minutes. Add more soy sauce if you like.
  • Serve garnished with the scallion greens.

EDAMAME IN KUNG PAO SAUCE



Edamame in Kung Pao Sauce image

Provided by Sandra Lee

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

1 pound frozen, shelled edamame (green soy beans)
2 tablespoons canola oil
1/2 cup diced carrots
1/2 onion, chopped
1/2 cup prepared kung pao sauce
2 tablespoons low-sodium soy sauce
1 teaspoon red pepper flakes

Steps:

  • Bring a pot of salted water to a boil. Add edamame and return to a boil. Cook for 5 minutes. Drain in a colander and set aside.
  • In a frying pan over medium heat add the oil and cook the carrots and onions until tender, but not soft.
  • In a medium bowl, stir together kung pao sauce, soy sauce, and red pepper flakes. Add in edamame, carrots, and onions. Toss until vegetables are coated. Serve.

EDAMAME IN KUNG PAO SAUCE



Edamame in Kung Pao Sauce image

I saw this on the food network, Sandra Lee show, and thought I'd try it. If you can't find Kung Pao sauce, I used Hoisin sauce and it was just fine.

Provided by nemokitty

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb edamame, frozen, shelled
2 tablespoons canola oil
1/2 cup carrot, diced
1/2 onion, chopped
1/2 cup kung pao sauce, prepared from a bottle
2 tablespoons low sodium soy sauce
1 teaspoon red pepper flakes

Steps:

  • Bring a pot of salted water to boil. Add edamame and return to a boil. Cook 5 minutes. Drain in a colander and set aside.
  • In a frying pan over medium heat, add the oil and cook carrots and onions till tender, but not soft.
  • In a medium bowl, stir together kung pao sauce, soy sauce and red pepper flakes. Add in edamame, carrots and onions. Toss until veggies are coated. Serve.

RICE WITH EDAMAME



Rice With Edamame image

This dish is called mame gohan, the Japanese version of rice and beans. The beans are simmered in dashi seasoned with mirin and light soy sauce, and then the same cooking liquid is used for the rice. Before serving, the beans and rice are folded together, with a light dusting of salt and black sesame seeds.

Provided by Amanda Hesser

Categories     weekday, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

1 or more packages instant dashi, mixed according to package instructions to yield at least 2 cups of dashi broth
2 teaspoons mirin, sake or dry sherry
1 teaspoon low-sodium Japanese soy sauce
Kosher salt
3/4 cup shelled fresh or frozen soybeans (edamame)
1 1/2 cups short-grain white rice
1 small piece of kombu (kelp), optional
2 tablespoons black sesame seeds

Steps:

  • In a medium saucepan, combine 2 cups dashi broth, mirin, soy sauce and 1/4 teaspoon salt. Bring to a boil over high heat. Add edamame, reduce heat to medium, and cook 4 minutes. Place a colander over a medium heatproof bowl, and pour in contents of saucepan. Reserve broth and beans separately.
  • Place rice in a bowl, and rinse with cold water until water runs clear. Drain rice well in a fine strainer. In a medium saucepan, combine rice, reserved broth and kombu.
  • Cover saucepan, and place over high heat. When lid jiggles and foam begins to appear at its edges (in 3 to 4 minutes), reduce heat to medium and cook 10 minutes. Raise heat to high for 30 seconds, and then turn it off. Immediately remove kombu from pan and add edamame; do not stir. Cover pan, and remove from heat. Let sit 10 minutes.
  • With a wooden paddle or fork, mix beans into rice. Scoop rice into serving bowls, and sprinkle each portion with a teaspoon of black sesame seeds and a little salt. Serve immediately.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 1 gram, Carbohydrate 41 grams, Fat 2 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 166 milligrams, Sugar 0 grams

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