Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 2 teaspoons, divided
• 2 large cloves garlic, minced
• 4 scallions, greens included, rinsed, trimmed and thinly sliced
• 1 tablespoon minced ginger
• 4 cups leftover cooked brown rice
• 3/4 cup finely diced pepper
• 3/4 cup cooked, shelled edamame
• 3/4 cup carrot, diced
• 6 ounces firm tofu, cut into 1/4-inch cubes
• 2 eggs, beaten
• 3 tablespoons low-sodium soy sauce
• 1 to 2 tablespoons hoisin sauce
• 2 teaspoons sesame oil

Directions:

Heat 1 teaspoon of canola oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, pepper, edamame, carrot, 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, hoisin sauce, and sesame oil and incorporate thoroughly. Serve hot.

Serves 4.

Nutrition:

Substitutions:

Recipe adapted from Ellie Krieger.