Fried Rice with Scallions, Edamame and Tofu (Ellie Krieger) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
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. 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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