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Makes 4 servings (serving size: 1 1/2 cup)
- 1 tbsp canola oil plus
- 1 tsp canola oil
- 2 large cloves garlic
- 4 scallions (white and green parts), thinly sliced
- 1 tbsp peeled and minced fresh ginger
- 4 cups cooked brown rice
- 3/4 cup seeded and finely diced red bell pepper
- 3/4 cup frozen shelled edamame
- 1/2 cup fresh or frozen corn kernels
- 6 oz firm tofu
- 2 large eggs, beaten
- 3 tbsp low-sodium soy sauce
Heat 1 tbsp of the oil in a wok or large skillet over high heat until very hot but not smoking. Add the garlic, scallions and ginger, and cook, stirring until softened and aromatic, 1 to 2 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 the remaining 1 tsp oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add the soy sauce and incorporate thoroughly. Serve hot.
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