Fried Rice with Scallions, Edamame and Tofu

Print Recipe
Fried Rice with Scallions, Edamame and Tofu
Servings
4 servings (1 serving is about 1 1/2 cups fried rice)
Ingredients
  • 2 large cloves garlic, minced
  • 1 tablespoon plus 1 teaspoon canola oil, divided
  • 4 scallions, greens included, rinsed, trimmed and thinly sliced
  • 4 cups leftover cooked brown rice
  • 1 tablespoon minced ginger
  • 3/4 cup cooked, shelled edamame
  • 3/4 cup finely diced red pepper
  • 6 ounces firm tofu, cut into 1/4-inch cubes
  • 1/2 cup fresh or frozen, thawed, corn
  • 2 eggs, beaten
  • 3 tablespoons low-sodium soy sauce
Course Lunch, Vegetarian
Servings
4 servings (1 serving is about 1 1/2 cups fried rice)
Ingredients
  • 2 large cloves garlic, minced
  • 1 tablespoon plus 1 teaspoon canola oil, divided
  • 4 scallions, greens included, rinsed, trimmed and thinly sliced
  • 4 cups leftover cooked brown rice
  • 1 tablespoon minced ginger
  • 3/4 cup cooked, shelled edamame
  • 3/4 cup finely diced red pepper
  • 6 ounces firm tofu, cut into 1/4-inch cubes
  • 1/2 cup fresh or frozen, thawed, corn
  • 2 eggs, beaten
  • 3 tablespoons low-sodium soy sauce
Instructions
  1. 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.
  2. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes.
  3. 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.
  4. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.

Leave a Reply

Your email address will not be published. Required fields are marked *