Fried Rice with Edamame, Scallions and Tofu

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.

From Foodnetwork.com