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!
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.
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.
Comments
Great job.
Nancy
I love this recipe too and I don't think you have to feel bad about eating 2 servings- it's healthY!
let me know if you give it a try!
I have never cooked with edamame before, just eaten it out of the pod for appetizers.
It does look colourful and tasty!