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Fried Rice with Scallions, Edamame and Tofu Recipe

Fried Rice with Scallions, Edamame and Tofu

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (96)

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Average Rating:

Total Reviews: 96

Showing 21-30 of 96

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  • on November 20, 2009

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    WOW...I made this recipe as a main course. it was soooooooooo delicious...I would make it again and agian and fast and easy too. The only bad things is, YOU CAN NOT STOP EATING IT!!!

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  • on November 18, 2009

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    I took the suggestion from someone else and marinated the tofu for five hours in soy sauce, ginger, rice vinegar and crushed red pepper. I also added tons of extra veggies. My family loved it!

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  • on October 15, 2009

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    Even my meat-loving husband enjoyed this recipe. I love it! I really enjoy eating good food that is also good for me. This is great, just "as is", but I just added a little sesame oil at the very end. One could also add bean sprouts or other vegies, if desired.

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  • on September 26, 2009

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    I added a little more soy sauce as needed for flavor, but thought this recipe was great! All of the ingredients were so yummy, and all this dish really required was cutting and stirring. : Will make this again!

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  • on September 21, 2009

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    Just wanted to point out that you may have missed something.

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  • on September 21, 2009

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    I have to disagree with everyone. Way.... too many calories and carbs, and who is going to eat just 1/2 cup?

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  • on July 09, 2009

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    The rice was not exceptional, but was easy enough to make. What makes the dish is the garlic, ginger and soy sauce. Otherwise, you can improvise on the veggies that you want to add. Next time, I'll add chicken or shrimp to it. Will definitely make it again.

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  • on March 12, 2009

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    I made this twice already in the past few weeks and think it's fantastic! I use cubed Nosoya Tofu and add frozen peas instead of edamame just because I didn't have any. I also add more garlic and green onions. I didn't have red pepper either so I omitted it. But I love this recipe!!! Very filling :

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  • on March 05, 2009

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    This is actually very bland when I made it following the recipe to the "T". However, I thought it had a chance with some added items. I marinaded the tofu in 1/4 cup low sod soy sauce, 1/4 cup rice wine vinegar, red pepper flakes (to liking and 1 tsp or so ground ginger for about two hours. I cooked the rice in home made chicken stock which added some flavor. I added broccoli for a punch of color. I also added some red pepper flakes to the final dish. Turned out great! My 12 month old just gobbled it up (no red pepper flakes on his : . Enjoy!

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  • on January 07, 2009

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    We really liked this dish... after we added more soy sauce. I guess it's tough to make low sodium Chinese food taste like the real thing. I loved all the vegetables and tofu and egg. My husband was not excited that I put the tofu in, but he ate it with no complaints. My toddler also ate it once we picked out his edamame (he didn't like it. Overall it was really healthy and very filling- we served it as the main dish for 2 adults and a toddler and had plenty of leftovers. I would definitely make it again but will experiment with adding more spices to amp up the flavor.

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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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