This dish became a staple for Mark and me early on in my cleansing life. It’s easy and open to modification so consider this an outline for a great stir fry; then create your own variations.
Fried Rice with Edamame, Scallions and Tofu
1 T plus 1 t canola oil, divided
2 large cloves garlic, minced
4 scallions, greens included, rinsed, trimmed and thinly sliced
1 T minced ginger
4 C leftover cooked brown rice
3/4 C finely diced red pepper
3/4 C cooked, shelled edamame
1/2 C fresh or frozen, thawed, corn
6 oz firm tofu, cut into 1/4-inch cubes
2 eggs, beaten (substitute 1 heaping tablespoon baking powder, 1 heaping tablespoon oil, plus 1 tablespoon warm water per egg)
3 T Bragg's Amino Acids
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 and aromatic, about 2 to 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 egg substitute mixture and cook until nearly fully scrambled. Stir into the rice mixture, then add Bragg’s and incorporate thoroughly. Serve hot.