Fried Rice with Scallions, Edamame and Tofu
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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 sauceDirections
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.
Nutrition Facts
Nutritional Analysis
Per Serving
Calories
400
Total fat
12.5g
Saturated fat
2g
Monounsaturated fat
4.5g
Polyunsaturated fat
2.5g
Cholesterol
105mg
Sodium
465mg
Protein
16.5g
Carbohydrates
56g
Fiber
7g
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