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Easy Fried Rice

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

Ingredients

  • 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 Eggland's Best eggs, lightly beaten
  • 5 tablespoons low-sodium Soy Sauce
Vegetarian Ready in 35 minutes, recipe by Eggland's Best

Preparation

  • 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.

Yield

Makes 6 servings

Nutritional Facts

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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Comments & Suggestions

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2

  • Dianne1259 29 Jun, 04:36 PM

    my family loved this!1 it was fast, easy and didn't heat up the kitchen on a hot summer evening. Even company kids enjoyed it too. I did add more veggies, fresh spinach and some shrimp, my kids LOVE shrimp fried rice.

  • SweetLuci 30 Aug, 07:51 PM

    I made the Easy Fried Rice, we really liked it.

    There are only three of us, and 4 cups of rice seemed like a huge amount, so I cut that in half, but kept the same amount of veggies stated in the recipe, since the amounts stated were very small. I eliminated the tofu , and used leftover pork roast, instead.I didn't use ginger (allergy), used peas. This is the first time I've ever used corn in fried rice, and it added a good flavor. I had some mushrooms, so I added those. Another change I made, I separated the scallions into white part and green part. The white part got sauteed, the green was left raw and sprinkled on top of the completed dish. Sauteeing the green part often ends up with it turning black, very unappetizing. In the past, when I've made brown rice, it has not been well liked, including myself. But, I decided to give it another try. We liked it! I think because it was mixed with the veggies and the soy sauce added good flavor. It did make a lot. DH, myself and 9 year-old had our fill, then had it for lunch the next day. I usually make fried rice by cooking cut up bacon, then using the drippings for sauteing and then adding the bacon at the last minute; not as healthy as using oil, but it sure adds a lot of good flavor. That was the only complaint I heard, "where's the bacon?", so I guess I'll go back to using that the next time, but incorporate the brown rice and corn, which I hadn't used before. It's an easy dish to whip up, especially if you have left over rice on hand.

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