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 2-3 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 stir well. Serve hot.
Ready in 35 minutes, recipe by Eggland's Best
1 Serving: Calories 564; Fat 9g (8% calories from fat); Protein 16g; Carbohydrate 104g; Dietary Fiber 4g; Cholesterol 58mg; Sodium333mg.