Tuesday, June 10, 2008

Healthy and delicious Fried Rice

We tried this recipe a while ago and it is so good that I have made it a few times ever since. I am not a fan of this type of dish when bought at restaurants and such as I usually find it very salty and heavy in the soy sauce department. But this recipe was a great surprise and I enjoyed a whole lot!
Matheus and I liked it just as it is, full of vegetable and tofu (more veggies than rice: great!), and even the husband ate his share but had his with sauteed shrimp!
Besides being very tasty, this dish is also very versatile as you can easily vary the vegetables accordingly to what you have at home, or swap the tofu for your favorite protein (chicken, shrimp), and still have a nice balanced meal!
I really liked the tofu and the edamame with all the veggies, oh and the egg bits throughout the rice were delicious too. The seasonings were simple and the flavors of the garlic, green onions and ginger were nicely balanced.
All in all a winner that will be made again when the cravings for fried rice strike - or when pressed for time, as it was also quick to make!

Fried Rice with Scallions, Edamame and Tofu
(Recipe from Ellie Krieger)

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.
Yield: 4 servings


laila radice said...

hum delicioso...é dificil encontrar edamame mas o prato é realmente versatil e belo! cada vez mais opto pro refeições sem carnes...


Ana said...

Eu tbem viu Laila, tenho curtido muito a culinaria vegetariana!
Quanto ao edamame, vc pode substituir por ervilhas ou ate por "lima beans", eles sao parecidos na cor e formato das edamames.
Obrigada pela visita!

laila radice said...

tera q sre pelas ervilahs mesmo...olha nao consegui entendewr seu amil...manda pra mim é lailaradice@gmail.com


Cláudia said...

Ana, surpreendetemente (nossa palavrinha comprida!)eu estou adorando também esses pratos alternativos sem carne ou pouca carne, e semana passada fomos levamos uma malaia que veio a trabalho num restaurante que servia pratos sul-asiáticos e pedimos um de arroz frito muito parecido com o seu, pois pedimos sem pimenta por causa das crianças e adoramos (tinha camarãozinho grelhado e também broto de feijão cru)muito bom!



Akemi said...

Ana, querida, adorei este chahan! Tão simples e certamente mais nutritivo que a versão original! Bjs

Akemi said...

Querida Ana, será que o mail que enviei chegou? De qualquer forma, quero desejar uma boa viagem e que se divirtam bastante! Bjs

Anonymous said...

Definitely healthy and delicious-looking and sounding, too.


Cris said...

Healhty and yummy! Adorei sua receita Ana. Bjs!

Agdah said...

Que bom. Vou experimentar aqui.