Fried rice. You’d think it would be easy

A couple of weeks ago I was checking Nicole’s Bites From Other Blogs, which mentioned Eat Me, Delicious. OMG, how had I not found Eat Me, Delicious before! Brilliant vegetarian recipes AND baking.

I found lots of great looking recipes which I’m looking forward to trying, but the first one I tried was Fried Brown Rice with Spring Onions, Edamame and Tofu. Yum! Ingredients I love and on hand too. I’d forgotten how hard it is to get fried rice just right – hard to get the right ‘para-para’ texture to the rice.

Mine turned out more like an ojiya than chahan, but still tasted great – and Isaac was very impressed with all the edamame hiding in his rice!


Fried rice with spring onions, edamame and tofu

1 Tbsp plus 1 tsp canola oil
2 large cloves garlic, minced
4 spring onions, thinly sliced
1 Tbsp peeled and minced fresh ginger
4 cups cooked brown rice
3/4 cup seeded and finely diced red bell pepper
3/4 cup frozen shelled edamame, cooked according to package directions and drained
1/2 cup fresh or frozen (thawed) corn kernels
170 g firm tofu, cut into 1 cm cubes
2 large eggs, beaten
3 tbsp low-sodium soy sauce

Heat 1 tablespoon of the oil in a wok or large skillet over high heat until very hot but not smoking. Add the garlic, half the scallions and ginger and cook, stirring, until softened and aromatic, 1 to 2 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes.

Make a 7.5 cm well in the centre of the rice mixture. Add the remaining teaspoon oil, then add the eggs and cook until nearly fully scrambled. Add the remaining spring onions and stir through the rice mixture. Add the soy sauce and incorporate thoroughly. Serve hot.