This weeks CEiMB recipe was chosen by one of my favorite fellow blogger's Jen (not to mention she introduced me to CEiMB) over at Running with Food. I've had this Ellie Krieger bookmarked myself for quiet awhile, I was thrilled with her choice so I could finally give it a try.
By pre-making the rice another night, this recipe was super fast and easy. I love the flavor combination and the contrast of textures. *I needed leftover rice to serve with Indian Butter Chicken so I decided to leave out the tofu. So after having several bites of this by itself, I topped it with tonight's dinner of Indian Butter Chicken (recipe posted next).
- 1 tablespoon plus 1 teaspoon canola oil, 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 red pepper
- 3/4 cup cooked, shelled edamame
- 1/2 cup fresh or frozen, thawed, corn
- 6 ounces firm tofu, cut into 1/4-inch cubes
- 2 eggs, beaten
- 3 tablespoons low-sodium soy sauce
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 eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.
Recipe from Ellie Kriger