Spicy Chili Oil Edamame Veggie Bowl (Printable)
Vibrant edamame and fresh vegetables tossed in spicy chili oil with aromatic crispy garlic over fluffy rice.
# What You’ll Need:
→ Crispy Garlic
01 - 4 cloves garlic, thinly sliced
02 - 1/4 cup neutral oil (such as avocado or canola)
→ Chili Oil
03 - 1/4 cup neutral oil
04 - 2 tablespoons chili flakes
05 - 1 teaspoon toasted sesame seeds
06 - 1/2 teaspoon soy sauce
07 - 1/2 teaspoon sugar
08 - 1/4 teaspoon salt
→ Edamame Veggie Bowl
09 - 2 cups shelled edamame (fresh or thawed if frozen)
10 - 1 cup shredded carrots
11 - 1 bell pepper, thinly sliced
12 - 1 cup red cabbage, thinly sliced
13 - 2 cups cooked jasmine or brown rice, cooled
14 - 1 avocado, sliced
15 - 2 green onions, thinly sliced
16 - 1 tablespoon toasted sesame seeds
17 - 2 tablespoons fresh cilantro, chopped
18 - Lime wedges
19 - Salt and pepper to taste
# How-To Steps:
01 - Heat 1/4 cup oil in a small skillet over medium-low heat. Add sliced garlic and cook, stirring often, until golden brown and crisp, about 2-3 minutes. Use a slotted spoon to transfer garlic to a paper towel-lined plate. Reserve the garlic oil for later use.
02 - In a heatproof bowl, combine chili flakes, sesame seeds, soy sauce, sugar, and salt. Heat 1/4 cup oil (or use reserved garlic oil for extra flavor) until just shimmering, then carefully pour over the chili mixture. Stir well and let cool completely.
03 - If using frozen edamame, cook shelled edamame in boiling salted water for 3-4 minutes until tender, then drain and cool under cold water. Pat dry thoroughly with paper towels to remove excess moisture.
04 - In a large bowl, toss edamame with 2-3 tablespoons chili oil to taste. Divide cooled rice between four serving bowls. Arrange edamame, carrots, bell pepper, cabbage, and avocado over the rice in sections. Drizzle with additional chili oil as desired. Top with crispy garlic, green onions, sesame seeds, and cilantro. Serve with lime wedges on the side. Season with salt and pepper to taste.
# Expert Advice:
01 -
- The combination of crispy garlic and spicy chili oil creates this incredible texture and flavor that keeps you coming back for another bite
- Everything comes together in under 40 minutes, and you can prep most of the veggies ahead of time for even faster assembly
02 -
- The garlic can go from perfectly golden to burnt in seconds, so stay right by the stove and have your paper towel ready
- Letting the chili oil cool for at least 10 minutes before tossing with the edamame helps the flavors develop and prevents the oil from tasting raw
03 -
- Use a mandoline or the slicing attachment on your food processor to get those perfectly thin, even vegetable slices that make each bite so satisfying
- Room temperature edamame absorbs the chili oil much better than cold ones, so let them sit out while you prep the other ingredients