Fried Rice with Scallions, Edamame and Tofu

Name: Fried Rice with Scallions, Edamame and Tofu
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 1 Tbsp canola oil, divided; 946 milliliters leftover cooked brown rice; 177 milliliters cooked, shelled edamame; 2 eggs, beaten; 118 milliliters fresh or frozen, thawed, corn; 2 large cloves garlic, minced; 1 Tbsp minced ginger; 3 Tbsps low-sodium soy sauce; 177 milliliters finely diced red pepper; 4 scallions, greens included, rinsed, trimmed and thinly sliced; 170 grams firm tofu, cut into 1/4-inch cubes

Fried Rice with Scallions, Edamame and Tofu is a gluten free, dairy free, and vegetarian main course. This recipe serves 4. One serving contains 381 calories, 15g of protein, and 10g of fat. A mixture of pepper, corn, tofu, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the tofu you could follow this main course with the Tofu Cheesecake as a dessert. This recipe is typical of Chinese cuisine. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Heat 1 tablespoon of oil in a wok or large skillet until very hot.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Wok

Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes.

Ingredients you will need

Green Onions

Garlic

Ginger

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.

Ingredients you will need

Red Pepper

Edamame

Corn

Rice

Tofu

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.

Ingredients you will need

Canola Oil

Soy Sauce

Egg

Rice

Serve hot.

Equipment

Frying Pan

Wok

Ingredients

Servings:

1Tbsp

canola oil, divided 946milliliters

leftover cooked brown rice 177milliliters

cooked, shelled edamame 2

eggs, beaten 118milliliters

fresh or frozen, thawed, corn 2large cloves

garlic, minced 1Tbsp

minced ginger 3Tbsps

low-sodium soy sauce 177milliliters

finely diced red pepper 4

scallions, greens included, rinsed, trimmed and thinly sliced 170grams

firm tofu, cut into 1/4-inch cubes

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is LangeTwins Prince Vineyard Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 21 dollars.