Monday, February 15, 2010

Fried Rice with Scallions, Edamame and Tofu

I had some leftover frozen corn, edamame, AND brown rice, so I decided I should make this recipe for dinner. It was simple and quick and was very good. It isn't as good as the Thai fried rice we loved, but it's still yummy. I'd make it again if I needed to use up the ingredients.


Fried Rice with Scallions, Edamame and Tofu
Ellie Krieger

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

Heat 1 tablespoon of oil in a large skillet until hot. Add garlic, scallions and ginger and saute until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and stir until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add the remaining 1 teaspoon of 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.

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