FRIED RICE WITH SCALLIONS, EDAMAME AND TOFU BY ELLIE KRIEGER
I just saw this on Ellie Kreiger's show on the Food Network. I have never cooked with tofu, but this looked really good. I am trying to eat healthier, so I am posting this for future reference. If you try it, I hope you like it.
Provided by Bobtail
Categories One Dish Meal
Time 20m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- 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, about 2 to 3 minutes.
- Add the rice, red pepper, edamame, corn and tofu and stir, 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.
Nutrition Facts : Calories 441.6, Fat 14.2, SaturatedFat 2.2, Cholesterol 105.8, Sodium 506.1, Carbohydrate 62, Fiber 7.6, Sugar 2.9, Protein 19.4
EDAMAME "HUMMUS"
Provided by Ellie Krieger
Categories main-dish
Time 14m
Yield 12 servings (1 serving = 1/4 cup)
Number Of Ingredients 7
Steps:
- Set 1 tablespoon of edamame aside for a garnish. Place the rest of the edamame, tofu, salt, garlic, oil, lemon juice, and 1 1/2 teaspoons cumin in the bowl of a food processor and process until very smooth, about 2 minutes. Season with additional salt and pepper, plus more lemon juice, if desired. Remove to a serving bowl and garnish with reserved edamame, and some cumin.
Nutrition Facts : Calories 90 calorie, Sodium 110 milligrams, Carbohydrate 5 grams, Protein 4 grams
SESAME SHRIMP FRIED RICE WITH CABBAGE
This dish is a 10 minute meal in a bowl that gives you all the full-flavor satisfaction of fried rice without loads of grease and salt. Make sure you use very cold cooked rice (hello leftover Chinese food), or you will wind up with a sticky mess.
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a very large nonstick skillet or wok over a high heat. Add the scallions, ginger and shrimp and cook stirring frequently until the shrimp turn pink, about 1 1/2 minutes. Add the cabbage and continue cooking until it begins to soften, but is still somewhat crisp, about 2 minutes more. Transfer the shrimp-cabbage mixture to a bowl.
- Heat the sesame oil in the same skillet or wok over a medium-high heat. Add the rice and cook stirring frequently, until heated through, about 3 minutes. Add the shrimp-cabbage mixture back to the skillet, stir in the soy sauce and sesame seeds and serve.
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