Steps

1. Cook the jasmine rice according to package instructions; once done, set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced red bell pepper and sauté for 3-4 minutes until slightly softened.
3. Add the drained chickpeas, thawed edamame, smoked paprika, and soy sauce to the skillet. Stir well and cook for another 5-7 minutes until heated through and slightly crispy.
4. Fluff the cooked rice with a fork and distribute it evenly into serving bowls.
5. Top the rice with the chickpea and vegetable mixture. Drizzle with extra soy sauce if desired.
6. Sprinkle sesame seeds on top and garnish with fresh cilantro before serving.