ELLIE KRIEGER'S FRIED RICE WITH SCALLIONS, EDAMAME AND TOFU

ELLIE KRIEGER'S FRIED RICE WITH SCALLIONS, EDAMAME AND TOFU image

Yield 4 servings

Number Of Ingredients 12

Makes 4 servings (serving size: 1 1/2 cup)
1 tbsp plus 1 tsp canola oil
2 large cloves garlic, minced (about 2 tsp)
4 scallions (white and green parts), thinly sliced
1 tbsp peeled and minced fresh ginger
4 cups cooked brown rice
3/4 cup seeded and finely diced red bell pepper
3/4 cup frozen shelled edamame, cooked according to package directions and drained
1/2 cup fresh or frozen (thawed) corn kernels
6 oz. firm tofu, cut into 1/4-in cubes
2 large eggs, beaten
3 tbsp low-sodium soy sauce

Steps:

Heat 1 tbsp of the oil in a wok or large skillet over high heat until very hot but not smoking. Add the garlic, scallions and ginger, and cook, stirring until softened and aromatic, 1 to 2 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 the remaining 1 tsp oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add the soy sauce and incorporate thoroughly. Serve hot.