Fried Rice with Scallions, Edamame and Tofu

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Makes 4 servings (serving size: 1 1/2 cup)

1 tbsp Canola oil plus
1 tsp Canola oil
2 Large cloves garlic
4 Scallions (white and green parts, thinly sliced)
1 tbsp Fresh ginger (peeled and minced)
4 cups Cooked brown rice
3/4 cup Red bell pepper (seeded and finely diced)
3/4 cup Frozen shelled edamame
1/2 cup Fresh or frozen corn kernels
6 oz Firm tofu
2 Large eggs (beaten)
3 tbsp Low-sodium soy sauce

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.