Easy Fried Rice Recipe
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Brown rice and low-sodium soy sauce are more healthful choices. In addition to eggs, the tofu adds delicious protein.
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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
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.
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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