EDAMAME FRIED RICE
Make a healthier version of your favorite take-out with this Asian edamame fried rice! I'm a sucker for Chinese fried rice, but who knows how much oil is added when you order it out. Making it yourself is healthier and easy to do.
Provided by Gina
Categories Side Dish
Time 20m
Number Of Ingredients 12
Steps:
- Whisk eggs and egg whites, season with salt and pepper.
- In a hot wok, spray a little oil and cook the eggs.
- When cooked, remove from pan and set aside.
- Let the wok get really hot.
- Add oil and cook onions, scallion whites, carrots and garlic for about 30-60 seconds, careful not to burn.
- Add brown rice and stir well a few minutes to heat through.
- Add cooked egg along with soy sauce, scallion greens and edamame, mixing well for about 3-4 minutes.
Nutrition Facts : ServingSize 1 scant cup, Calories 202 kcal, Carbohydrate 28.5 g, Protein 8.6 g, Fat 5.8 g, SaturatedFat 1.1 g, Cholesterol 30.8 mg, Sodium 244.1 mg, Fiber 4.3 g, Sugar 1.1 g
FRIED RICE
Provided by Alton Brown
Time 45m
Yield 1 pint
Number Of Ingredients 8
Steps:
- Cut the tofu into 1/2-inch slices and wrap in three layers of paper towels. Then, sandwich the bundle between two plates, set a 28-ounce can of tomatoes on top and leave at room temperature for 30 minutes. Unwrap and cube.
- Heat the wok as hot as you can get it. If you turn off the lights, the bottom should glow...I am not kidding. When the wok is very hot, add the sesame oil (there will be smoke) and swirl to coat the pan. Immediately add the cold rice, edamame and scallions and fry, moving constantly, for 2 minutes, or until the scallions wilt. Add the soy sauce, chile paste and basil and fry for 1 minute more. Serve immediately.
THAI-STYLE TOFU FRIED RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mix the oyster sauce, fish sauce, Sriracha, sugar and 1/4 teaspoon salt in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Blot the tofu cubes dry and add to the skillet in a single layer. Season with salt and pepper and cook, turning occasionally, until browned and crisp, 5 to 6 minutes; remove to a plate.
- Add the remaining 2 tablespoons vegetable oil to the same skillet over medium-high heat. Add the green beans, garlic and a pinch of salt. Cook, stirring, until the garlic is lightly browned, about 1 minute. Add the rice and 1/2 teaspoon salt; cook, stirring, until heated through, 2 to 3 minutes.
- Add the oyster-sauce mixture, browned tofu and bean sprouts to the skillet. Stir until heated through, about 1 minute; season with salt and pepper.
- Divide the fried rice among bowls and top with basil, scallions and cashews. Serve with lime wedges and more Sriracha.
Nutrition Facts : Calories 590, Fat 18 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 1135 milligrams, Carbohydrate 93 grams, Fiber 5 grams, Protein 16 grams, Sugar 5 grams
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
TOFU AND RICE WITH SCALLION OIL
The genius of this six-ingredient dish lies in the easy but mighty scallion oil. There are many ways to make scallion oil, ranging from merely pouring hot oil over scallions to more elaborate preparations involving a myriad of ingredients. This version adds fish sauce and a touch of sugar. The result is an umami-laden sauce that transforms a simple bowl of tofu and rice into an example of Vietnamese home cooking at its simplest and finest. You'll make more scallion oil than needed for this recipe. Refrigerate the leftover oil in an airtight container for up to five days and use it to dress grilled meats, roasted potatoes or vegetables.
Provided by Food Network Kitchen
Time 20m
Yield 2 to 3 servings
Number Of Ingredients 6
Steps:
- Cut the tofu block crosswise into 6 equal segments, then cut the segments into 3 equal pieces to make 18 pieces. Press the tofu pieces between paper towels to dry them. Set aside.
- Add the scallions, fish sauce and sugar to a medium heatproof bowl and place the bowl next to the stove. Place a wire rack in a baking pan or sheet and place next to the stove as well.
- Add 2 1/2 inches of oil to a medium heavy-bottomed saucepan or high-walled cast-iron skillet set over medium-high heat. When the oil reaches 190 degrees F (see Cook's Note), ladle out 1/2 cup of oil and slowly pour over the scallion mixture; it should sizzle. Set aside the scallion oil while you fry the tofu.
- Heat the remaining oil in the saucepan to 375 degrees F. Add the tofu and fry until golden, 8 to 10 minutes. Transfer the tofu to the wire rack-lined baking pan to drain.
- Divide the tofu among 2 to 3 bowls of rice. Stir the scallion oil to incorporate the oil with the scallions, then ladle generous spoonfuls over the tofu.
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