Name: Fried Rice with Scallions, Edamame, and Tofu
Ingredients: 1 tablespoon plus 1 teaspoon canola oil; 2 large cloves garlic, minced (about 2 teaspoons); 4 scallions (white and green parts), thinly sliced; 1 tablespoon peeled and minced fresh ginger; 4 cups cooked brown rice; ¾ cup seeded and finely diced red bell pepper; ¾ cup frozen shelled edamame, cooked according to package directions and drained; ½ cup fresh or frozen (thawed) corn kernels; 6 ounces firm tofu, cut into ¼-inch cubes; 2 large eggs, beaten; 3 tablespoons low-sodium soy sauce

Ingredients

Units Scale

1 tablespoon plus 1 teaspoon canola oil
2 large cloves garlic, 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

Cook Mode Prevent your screen from going dark

Instructions

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 fully scrambled. Stir the eggs into the rice mixture, then add the soy sauce and incorporate thoroughly. Serve hot.

Nutrition

Serving Size: about 1½ cups
Calories: 400
Sodium: 465mg
Fat: 12.5g
Saturated Fat: 2g
Carbohydrates: 56g
Fiber: 7g
Protein: 16.5g
Cholesterol: 106mg