I love fried rice, but I’m not big into consuming 500 calories and large amounts of fat in 8oz side dishes. This recipe is a great healthy alternative, and the recommended serving size makes a very filling meal. The dish turned out very colorful and, surprisingly, delicious. I might ever prefer this to the calorie laden, artery clogging original!
Fried Rice with Scallions, Edamame and Tofu
courtesy of “Healthy Appetite with Ellie Krieger”
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 large skillet until hot. Add garlic, scallions and ginger and saute until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and stir until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add the remaining 1 teaspoon of 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.
Next time, I might throw the tofu in about 1 minute earlier than the edamame, corn, red pepper and rice. You may also want to add a bit more soy sauce, depending on your taste.
-Mel
Tags: Asian, fried rice
