Fried Rice with Scallions, Edamame and Tofu

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Picture of Fried Rice with Scallions, Edamame and Tofu Recipe Photo: Fried Rice with Scallions, Edamame and Tofu Recipe
Rated 4 stars out of 5
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  • Read 96 Reviews
Total Time:
20 min
Prep
10 min
Cook
10 min
Yield:
4 servings (1 serving is about 1 1/2 cups fried rice)
Level:
Easy
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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

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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Newest Ratings and Reviews

Read all 96 reviews

  • on November 12, 2012

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    Ooh Emmm Geee! I fed this to someone who detest brown rice, and he asked to marry me. This recipe is a WINNER!!!!
    If I could do it, anyone can:

    people found this review Helpful.
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  • on October 25, 2012

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    This is an excellent recipe for fried rice. The only thing I did diffrent, is when I cooked the rice I put a scant tablespoon of soy sauce in the cooking water. For my own taste 3 tablespoons would have been to much.

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  • on July 04, 2012

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    This has become one of my staples, since it's so healthy. As written, though, it's very bland. A few things I do to add some flavor is cook the rice in chicken broth (after which I freeze 4-cup bags, letting one thaw overnight in the fridge the day before I want to use it also, I use WAY more ginger (roughly a 1.5"x1.5" knob, which makes a big pile of minced ginger, which gives it a tiny bit of heat as well as adding lots of flavor without being very gingery, oddly; and it needs a LOT more salt than 3 tbsp low-sodium soy sauce gives, so I use regular soy sauce, and more than 3 tbsp. And I usually add a finely diced carrot and 1/2 lb. sautéed mushrooms.

    people found this review Helpful.
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Nutrition Facts

Nutritional Analysis
Per Serving
 
Calories
400
 
Total fat
12.5g
 
Saturated fat
2g
 
Monounsaturated fat
4.5g
 
Polyunsaturated fat
2.5g
 
Cholesterol
105mg
 
Sodium
465mg
 
Protein
16.5g
 
Carbohydrates
56g
 
Fiber
7g
 

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