Fried Rice with Scallions, Edamame and Tofu

Fried Rice with Scallions, Edamame and Tofu

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

Recommended

1 tbsp canola oil plus
1 tsp canola oil
2 large cloves garlic
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
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.

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