Fried Rice With Scallions, Edamame and Tofu by Ellie Krieger |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I have never cooked with tofu, but this looked really good. I am trying to eat healthier, so I am posting this for future reference. If you try it, I hope you like it. Ingredients:
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 |
Directions:
1. Heat 1 tablespoon of oil in a wok or large skillet until very hot.
2. Add the garlic, scallions and ginger and cook, stirring, until softened, about 2 to 3 minutes.
3. Add the rice, red pepper, edamame, corn and tofu and stir, until heated through, about 5 minutes.
4. Make a 3-inch well in the center of the rice mixture.
5. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled.
6. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly.
7. Serve hot.
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