Kung Pao Rice with Edamame

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

Sauce

 * 1) In small bowl, combine all sauce ingredients except sesame oil; mix well.
 * 2) Stir in sesame oil and set aside.

Rice

 * 1) In wok or large, heavy skillet, heat oil over high heat.
 * 2) 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.
 * 5) Stir-fry until thickened, 30 seconds.
 * 6) Divide rice among 4 shallow, wide bowls.
 * 7) Spoon vegetables over rice and serve hot or at room temperature.