Photo: Fried Rice with Scallions, Edamame and Tofu Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 96 reviews
By JOVIAL JO JO
Hononlulu, HI
on November 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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:
By desertdwellers
Desert
on October 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By LancetChick
Lagunitas, CA
on July 04, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 96 reviews