Fried Rice with Scallions, Edamame and Tofu

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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:

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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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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.

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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.

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Very tasty and easy to make. i have made it several times now.

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My first tofu attempt. Yummy. I used Quinoa instead of rice. Added more soy.

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This is a great quick, flavorful dish. My husband, who I can never get to eat healthy foods loved it. We have this a couple times a month - a wonderful, quick vegetarian dish. Thanks Ellie!

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I really liked it! It tasted light and not heavy or oily-er like other fried rice dishes tend to taste. I put in three egg whites and one yolk because I don't really care for the yolk. great!

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I really like the recipe and the combo of ingredients. I do think the rice should be added toward the end, otherwise I find it just becomes gummy or mushy, even with using cold rice. Great flavors though!

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The only reason I didn't give this 5 stars is because I made so many changes...I made a version of it without the tofu, corn or edamame. I added about 2 1/2 cups of blanched broccoli and made it a side dish instead of a main dish. Everything else was the same as the original recipe. It was really delicious and I know I'll make it again and again. The only problem is that it makes so much and it's so good it's easy to over eat...have to really watch the portion size.