Fried Rice with Scallions, Edamame and Tofu

© 2007 Ellie Krieger, All Rights Reserved
TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings (1 serving is about 1 1/2 cups fried rice)
LEVEL: Easy

ingredients

  • 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 2 reviews

  • on October 21, 2011

    Flag

    ligth & good!!!! 5 stars

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 21, 2011

    Flag

    This recipe took me longer to cook than 10 minutes in my large skillet. The end result was worth it. However, my husband thought it needed to be a little more fried. I liked the softness of the rice and the different textures and flavors. I did add a little more soy after tasting.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.