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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Fried Rice with Scallions, Edamame, and Tofu Recipe

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This recipe for Fried Rice with Scallions, Edamame, and Tofu is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. and 1 tsp. canola oil, divided
2 large cloves garlic, minced
4 scallions, greens included, rinsed, trimmed and thinly sliced
1 T. minced ginger
4 c. leftover cooked brown rice
3/4 c. finely diced red pepper
3/4 c. cooked, shelled edamame
1/2 c. fresh or frozen, thawed, corn
6 oz. firm tofu, cut into 1/4-inch cubes
2 eggs, beaten
3 T. low-sodium soy sauce
Directions:
Directions:
Heat 1 T. of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger; 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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