Fried Rice with Scallions, Edamame and Tofu
- Level: Easy
- Yield: 4 servings (1 serving is about 1 1/2 cups fried rice)
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- Nutritional Analysis
- Per Serving
- Calories
- 400
- Total Fat
- 12.5 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 105 milligrams
- Sodium
- 465 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 7 grams
- Protein
- 16.5 grams
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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.