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.
Photo: Fried Rice with Scallions, Edamame and Tofu Recipe


















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Newest Ratings and Reviews
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By AngelaluvsFNTV
Plano, TX
on July 01, 2011
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This is one of my "go to" recipes. You can change up the veggies you put in as long as you keep the basics: garlic, ginger, green onions and cold brown rice. I'll even add chicken or shrimp on occasion.
By fcavataio135
NY, NY
on June 20, 2011
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Very tasty and easy to make. i have made it several times now.
By chrisbean_10840587
greensboro, NC
on March 16, 2011
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My first tofu attempt. Yummy. I used Quinoa instead of rice. Added more soy.
Read all 93 reviews