Recipe courtesy of Ellie Krieger
Fried Rice with Scallions, Edamame and Tofu
Total:
20 min
Active:
10 min
Yield:
4 servings (1 serving is about 1 1/2 cups fried rice)
Level:
Easy

Nutrition Info

Healthy
Total:
20 min
Active:
10 min
Yield:
4 servings (1 serving is about 1 1/2 cups fried rice)
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 1 tablespoon plus 1 teaspoon canola oil, divided
  • 2 large cloves garlic, minced
  • 4 scallions, greens included, rinsed, trimmed and thinly sliced 
  • 1 tablespoon minced ginger
  • 4 cups leftover cooked brown rice
  • 3/4 cup finely diced red pepper
  • 3/4 cup cooked, shelled edamame
  • 1/2 cup fresh or frozen, thawed, corn
  • 6 ounces firm tofu, cut into 1/4-inch cubes
  • 2 eggs, beaten
  • 3 tablespoons low-sodium soy sauce

Directions

Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.

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