"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Fried Rice with Scallions, Edamame, and Tofu Recipe

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This recipe for Fried Rice with Scallions, Edamame, and Tofu, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ace Vigliarolo
Added: Sunday, June 15, 2008


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

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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