Fried rice and ginger

If you’ve pre-cooked some rice and edamame during your once a week food preparation time, this meal will go together in under thirty minutes! You can often find edamame already shelled and cooked in the freezer section. This is how I buy it when I can find it, since there don’t seem to be any additives in the package. Even if you have to start from absolute scratch to make this meal, it will still take only around 45 minutes to put together.

Fried Rice and Ginger

Canola oil
2 cloves of garlic, minced
3 scallions, sliced
1 T fresh ginger, minced (about 1/2 a thumb!)
Red bell pepper, chopped
1/2 to 1 c edamame, shelled and cooked
1/2 to 1 c corn, canned, frozen, or fresh
6 to 10 oz firm tofu, cubed small

4 c brown rice, cooked
2 eggs
1/4 soy sauce

Heat some oil in your wok or skillet and cook the garlic, scallions, and ginger together for a few minutes. Add the bell pepper through the tofu and heat gently, stirring occasionally. In another skillet, add some more oil and pan-scramble the two eggs with a cup of the rice. When the eggs are cooked, add the rest of the rice and mix it through, along with the soy sauce. Serve the vegetable and tofu mix on top of the rice mix.