Fried Rice with Scallions, Edamame and Tofu

Ingredients

• 1 tablespoon canola oil divided
• 4 cups brown rice leftover cooked
• 0.8 cup edamame shelled cooked
• 2  eggs beaten
• 0.5 cup regular corn fresh thawed
• 2 large cloves garlic minced
• 1 tablespoon ginger minced
• 3 tablespoons soya sauce low-sodium
• 0.8 cup bell pepper diced red finely
• 4  scallions rinsed trimmed thinly sliced
• 6 ounces spicy tofu firm cut into 1/4-inch cubes

Equipment

• frying pan
• wok

Directions

1. Heat 1 tablespoon of oil in a wok or large skillet until very hot.
2. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes.
3. 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.
4. 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.
5. Serve hot.