Why this fits a family on a budget
At around $1.28 per serving, this bowl relies on inexpensive frozen edamame and bagged coleslaw mix to stay well within the $3-per-meal budget. The air fryer and stovetop work simultaneously so the whole meal is ready in under 25 minutes with no complicated techniques.
1. Preheat the air fryer to 400°F for 3 minutes.
2. Start the rice: combine 2 cups white rice with 4 cups water in a saucepan, bring to a boil over high heat, then reduce to the lowest heat setting, cover with a lid, and cook for 18 minutes until all water is absorbed.
3. Toss the frozen edamame with vegetable oil and garlic powder in a bowl until evenly coated.
4. Pour edamame into the air fryer basket in a single layer. Air fry at 400°F for 10-12 minutes, shaking the basket halfway at the 6-minute mark, until the edamame is lightly crispy and golden at the edges.
5. While the edamame and rice cook, make the gochujang sauce: whisk together gochujang paste, soy sauce, rice vinegar, maple syrup, and sesame oil in a small bowl until smooth and combined.
6. Taste the sauce — it should be spicy, slightly sweet, and tangy. Add a small splash of water to thin it out if it seems too thick.
7. Thinly slice the green onions, separating the white and green parts.
8. Place the coleslaw mix in a large bowl and pour half of the sauce over it. Toss well until the cabbage and carrots are evenly coated.
9. Divide the cooked rice among 4 bowls. Top each with a generous portion of the dressed coleslaw mix and the crispy air fryer edamame.
10. Drizzle the remaining gochujang sauce over each bowl and garnish with sliced green onions before serving.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.