Fried Rice With Scallions, Edamame and Tofu by Ellie Krieger

Ingredients

• 1 tablespoon canola oil, divided
• 1 teaspoon canola oil, divided
• 2 large garlic cloves, minced
• 4 scallions, greens included, rinsed, trimmed and thinly sliced
• 1 tablespoon minced ginger
• 4 cups cooked brown rice, can use leftovers
• 3/4 cup red pepper, finely diced
• 3/4 cup edamame, cooked, shelled
• 1/2 cup corn, can use fresh, frozen (thawed)
• 6 ounces firm tofu, cut into 1/4-inch cubes
• 2 eggs, beaten
• 3 tablespoons low sodium soy sauce

Directions

1. 1

   Heat 1 tablespoon of oil in a wok or large skillet until very hot.

2. 2

   Add the garlic, scallions and ginger and cook, stirring, until softened, about 2 to 3 minutes.

3. 3

   Add the rice, red pepper, edamame, corn and tofu and stir, until heated through, about 5 minutes.

4. 4

   Make a 3-inch well in the center of the rice mixture.

5. 5

   Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled.

6. 6

   Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly.

7. 7

   Serve hot.