Ingredients

• 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

Instructions

1. 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.