Fried Rice with Scallions, Edamame, and Tofu

Fried Rice with Scallions, Edamame, and Tofu

Ingredients  

1 tablespoon plus 1 teaspoon canola oil
2 large garlic cloves, minced (about 2 teaspoons)
4 scallions (white and green parts), thinly sliced
1 tablespoon peeled and minced fresh ginger
4 cups cooked brown rice
3/4 cup seeded and finely diced red bell pepper
3/4 cup frozen shelled edamame, cooked according to package directions and drained
1/2 cup fresh or frozen (thawed) corn kernels
6 ounces firm tofu, cut into 1/4-inch cubes
2 large eggs, beaten
3 tablespoons low-sodium soy sauce

Directions

Heat 1 tablespoon of the oil in a wok or large skillet over high heat until very hot but not smoking. Add the garlic, scallions, and ginger and cook, stirring, until softened and aromatic, 1 to 2 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 the remaining 1 teaspoon oil, then add the eggs and cook until nearly full scrambled. Stir the eggs into the rice mixture, then add the soy sauce and incorporate thoroughly. Serve hot.

Serves 4

Serving Size: about 1 1/2 cups

Per Serving:
Calories 400; Total Fat 12.5 g; (Sat Fat 2 g, Mono Fat 4.5 g, Poly Fat 2.5 g) ; Protein 16.5 g; Carb 56 g; Fiber 7 g; Cholesterol 106 mg; Sodium 465 mg

Excellent Source of: iron, magnesium, manganese, niacin, phosphorus, protein, selenium, vitamin A, vitamin B6, vitamin C, vitamin K

Good Source of: calcium, folate, pantothenic acid, riboflavin, thiamin, zinc

Copyright 2016 Ellie Krieger All rights reserved

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