Fried Rice With Scallions Edamame And Tofu Recipes

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FRIED RICE WITH SCALLIONS, EDAMAME AND TOFU BY ELLIE KRIEGER



Fried Rice With Scallions, Edamame and Tofu by Ellie Krieger image

I just saw this on Ellie Kreiger's show on the Food Network. I have never cooked with tofu, but this looked really good. I am trying to eat healthier, so I am posting this for future reference. If you try it, I hope you like it.

Provided by Bobtail

Categories     One Dish Meal

Time 20m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 12

1 tablespoon canola oil, divided
1 teaspoon canola oil, divided
2 large garlic cloves, minced
4 scallions, greens included, rinsed, trimmed and thinly sliced
1 tablespoon minced ginger
4 cups cooked brown rice, can use leftovers
3/4 cup red pepper, finely diced
3/4 cup edamame, cooked, shelled
1/2 cup corn, can use fresh, frozen (thawed)
6 ounces firm tofu, cut into 1/4-inch cubes
2 eggs, beaten
3 tablespoons low sodium soy sauce

Steps:

  • 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, 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 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 : Calories 441.6, Fat 14.2, SaturatedFat 2.2, Cholesterol 105.8, Sodium 506.1, Carbohydrate 62, Fiber 7.6, Sugar 2.9, Protein 19.4

FRIED RICE WITH SCALLIONS, EDAMAME AND TOFU



FRIED RICE WITH SCALLIONS, EDAMAME AND TOFU image

Categories     Soup/Stew     Stir-Fry     Dinner     Tofu

Number Of Ingredients 12

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

Steps:

  • 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.

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