Healthy Fried Rice with Edamame, Veggies, and Tofu :-)

Fried rice has always been one of mine and the father  favorite Asian dishes. I usually avoid it at restaurants because it’s just full of fat, made with white rice (empty calories!) and is so easy to eat a ton of without even realizing it. I was convinced that I could make a healthier version of fried rice that still tasted as sinful as the original recipe..

But with a few secret swaps: tofu and edamame for the egg/meat traditionally used, and brown rice instead of white rice — this recipe turned out great! Thanks to the veggies, lean protein and healthy grains, this dish is also a one-pot meal. Hope you like it as much as we did!

Nutritional Info Per Serving: 240 Calories, 5.8g Fat (1g Saturated), 320.2mg Sodium, 38.3g Carbs, 4g Fiber, 2.7g Sugar, 9.5g Protein

Ingredients

• 1 tbsp olive oil
• 3 large cloves garlic, minced
• 1 tbsp minced ginger
• 1/2 cup - 3/4 cup diced red onion
• 4 cups leftover cooked brown rice (or freshly cooked minute brown rice)
• 3/4 cup finely diced red pepper (Equals about 1 red pepper)
• 1/8 cup frozen peas
• 1/4 cup shredded carrots
• 3/4 cup cooked, shelled edamame 
• 1/2 cup fresh or frozen, thawed, corn
• 6 ounces firm tofu, cut into 1/4-inch cubes 
• 3 tbsp low-sodium soy sauce
• 2-3 tbsp Thai Red Curry Sauce 
• 1/8 cup sliced green onion (for topping)

Directions

1. Heat 1 tablespoon of oil in a wok or large skillet until very hot (over medium high heat)
2. Add the garlic, red pepper, onion, and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes.
3. Add the rice, edamame, corn, carrots, peas and tofu and cook, stirring, until heated through, about 5 minutes.
4. Add the soy sauce and incorporate thoroughly
5. When cooking is almost complete, add the Thai Red Curry Sauce and top with green onion.