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.

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