3 TBS soy sauce, low sodium
6 oz firm tofu
1/2 cup fresh corn
3/4 cup red bell pepper, chopped
4 cups brown rice, cooked
1 TBS fresh ginger, grated
2 cloves garlic
4 scallions (green onions)
Heat 1 TBS of oil in a wok or very large skillet until very hot. [My hubby is not a big fan of tofu, so I usually cut up chicken breast in bite size pieces and put it in before anything else- during this step] Add the garlic, scallions, and ginger and cook, stirring, until softened and aromatic, about 2-3 mins.
Add the rice, red pepper, edamame, corn, and tofu and cook, stirring, until heated, about 5 minutes.
Make a 3-inch well in the center if the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the egss into the rice mixture, then add soy sauce and incorporate thoroughlt. Serve hot.
**I usually add more of the veggies than it calls for and extras like: broccoli, carrots, green, yellow, or orange pepper, peas, and others!
SO. GOOD. Enjoy!
~Rosy Bows Ladies