Fried Rice with Scallions, Edamame and Tofu

Name: Fried Rice with Scallions, Edamame and Tofu
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings (1 serving is about 1 1/2 cups fried rice)
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

Recipe courtesy of Ellie Krieger

Watch how to make this recipe.

Fried Rice with Scallions, Edamame and Tofu

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Level: Easy
Yield: 4 servings (1 serving is about 1 1/2 cups fried rice)
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

Level: Easy
Yield: 4 servings (1 serving is about 1 1/2 cups fried rice)
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.