Fried rice with spring onions, edamame and tofu

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
1 Tbsp plus 1 tsp canola oil, divided
2 large cloves garlic, minced
4 spring onions, greens included, rinsed, trimmed and thinly sliced
1 Tbsp minced ginger
900g leftover cooked brown rice
165g finely diced red pepper
165g cooked, shelled edamame
110g fresh or frozen, thawed, corn
170g firm tofu, cut into .5-cm cubes
2 eggs, beaten
3 Tbsp low-sodium soy sauce
1) Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, spring onions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes.

2) Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 7.5-cm 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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