Ingredients Jump to Instructions ↓

  1. 1 tablespoon plus 1 teaspoon canola oil , divided

  2. 2 large cloves garlic , minced

  3. 4 scallions , greens included, rinsed, trimmed and thinly sliced

  4. 1 tablespoon minced ginger

  5. 4 cups leftover cooked brown rice

  6. 3/4 cup finely diced red pepper

  7. 3/4 cup cooked, shelled edamame

  8. 1/2 cup fresh or frozen, thawed, corn

  9. 6 ounces firm tofu, cut into 1/4-inch cubes

  10. 2 eggs, beaten

  11. 3 tablespoons low-sodium soy sauce

Instructions Jump to Ingredients ↑

  1. 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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