ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Easy Fried Rice

Yield 6 servings


  • 1 tablespoon plus 1 teaspoon Canola Oil, divided
  • 2 large Garlic cloves, minced
  • 4 Scallions, greens included, rinsed, trimmed and thinly sliced
  • 1 tablespoon Ginger, finely minced
  • 4 cups Brown Rice, cooked
  • 3/4 cup Red Pepper, finely diced
  • 3/4 cup cooked, shelled Edamame or frozen Peas
  • 1/2 cup fresh or frozen, thawed Corn
  • 6 ounces firm Tofu, cut into 1/4 inch cubes
  • 2 Large Eggland's Best eggs, lightly beaten
  • 5 tablespoons low-sodium Soy Sauce

How to Make It

  1. 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

    Nutritional Information
    1 Serving: Calories 564; Fat 9g (8% calories from fat); Protein 16g; Carbohydrate 104g; Dietary Fiber 4g; Cholesterol 58mg; Sodium333mg.