 | | 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, about 2-3 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 stir well. Serve hot.
Nutritional Facts
1 Serving: Calories 564; Fat 9g (14.8% calories from fat); Protein 16g; Carbohydrate 104g; Dietary Fiber 4g; Cholesterol 58mg; Sodium 333mg. |
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Servings: 6
|  | | Ingredients | | - | | 1 tablespoon plus 1 teaspoon Canola Oil, divided |
| - | | 2 large Garlic cloves, minced |
| - | | 4 scallions , greens included, rinsed, trimmed and thinly sliced |
| - | | 1 tablespoon ginger , finely minced |
| - | | 4 cups brown rice , cooked |
| - | | 3/4 cup red pepper , finely diced |
| - | | 3/4 cup cooked, shelled Edamame or frozen Peas |
| - | | 1/2 cup fresh or frozen, thawed Corn |
| - | | 6 ounces firm Tofu, cut into 1/4 inch cubes |
| - | | 2 Large Egglands Best eggs, lightly beaten |
| - | | 5 tablespoons low-sodium Soy Sauce |
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