Wednesday, January 7, 2009

CEiMB - Fried Rice with Scallions, Edamame, and Tofu

This week's CEiMB was hosted by Running with Food and she chose Fried Rice. I love being in this group because it makes me cook things I never would have thought about cooking and I feel good knowing they are healthy dishes. I can't tell you how much I loved this recipe! It was easy to make and so good to eat.

I left off the tofu, however, and used chicken instead. I wasn't sure if I would like the edamame, but it was interesting. Next time I make this, and there WILL be a next time, I'm going to add water chestnuts and snow peas.
I cannot wait to see how everyone elses on CEiMB's turned out!

The DH and myself ate two platefuls each I am ashamed to admit. Hogs we are.

Here is the recipe - try it!

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
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.


n.o.e said...

Peggy, food blogging really does challenge us to try the new, doesn't it? I've found that time and again with TWD. I love reading what all the other groups are doing and how the members interpret the recipes. Good call on the chicken/tofu substitution; I would be totally there with you. And probably fighting you for the last bit in the skillet!
Great job.

Jamie said...

I really need to make this rice, it looks so tasty!

Maria said...

I am making this this weekend. Looks great and healthy too!

Cathy said...

You didn't happen to bring some extra for lunch today, did you Peggy? I'd love to borrow a little. I thought that this was a GREAT recipe -- good as is, but easy to customize, as you said. Yours looks beautiful!

Mary Ann said...

Great job- Edamame will probably grow on you- we love it at our house!
I love this recipe too and I don't think you have to feel bad about eating 2 servings- it's healthY!

What's for Supper? said...

I used chicken too! It was quite tasty.

What's for Supper? said... for the soy beans. They were OK. I think that I could get used to them. I do like snow peas better too though. And yeah. Mine came in pods just like snow pea pods.

Leslie said...

We loved this one, too! I used shrimp instead of the tofu and it was really goo.

Jessica said...

Yes the Indian Butter Chicken was great, but I probably shouldn't have sacrificied the fried rice on it. I was trying to kill two birds with one stone :o) Glad to get to know some of the other CEiMB-ers, so thanks for your comment!

Jessica said...

I think this is a great one to start off with then, fo rme it's hard to imagine not liking it. Sorry the photo is so horrible, I forgot to add the yogurt to the entire dish. Adding it individually made for a messy looking pic ;p

let me know if you give it a try!

Pamela said...

Thanks for the welcome! I really enjoyed the fried rice, and I think next time I will add some shrimp. IT was so good!

HoneyB said...

Some people may think I'm strange...but the magic word for me in this title was "Tofu". :o)

Natashya said...

This really did get great reviews, I will try it soon.
I have never cooked with edamame before, just eaten it out of the pod for appetizers.
It does look colourful and tasty!

Anonymous said...

I would not have ever tried the recipe either. The great thing is that this was easy enough to put together during the week and tasted good too.