FRIED RICE WITH SCALLIONS, EDAMAME AND TOFU BY ELLIE KRIEGER

Fried Rice With Scallions, Edamame and Tofu by Ellie Krieger image

Provided by Bobtail

Time 20m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 12

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

Steps:

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, about 2 to 3 minutes.
Add the rice, red pepper, edamame, corn and tofu and stir, 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.

Nutrition Facts : Calories 441.6, Fat 14.2, SaturatedFat 2.2, Cholesterol 105.8, Sodium 506.1, Carbohydrate 62, Fiber 7.6, Sugar 2.9, Protein 19.4