Photo by Christopher Hirscheimer
This is my lip-smacking taste on the Chinese favorite, bejeweled with colorful vegetables: red peppers, green scallions, golden corn, and emerald edamame. With bites of tender tofu as well, a fragrant bowl of it is packed with plant protein, so it’s a meal in itself. This Fried Rice with Scallions, Edamame, and Tofu is a perfect way to use up leftover rice and whatever vegetables you might have on hand.
Fried Rice with Scallions, Edamame, and Tofu
1 tablespoon plus 1 teaspoon neutral oil such as avocado or 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, chilled 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
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.
Serving Size: about 1 1/2 cups
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