Veggie Fried Rice

Veggie Fried Rice
Adapted from Ellie Krieger's The Food You Crave

1 tablespoon plus one teaspoon canola oil
2 large cloves garlic, minced
4 scallions, white and green parts, thinly sliced
1 tablespoon grated fresh ginger
4 cups cooked, cooled, and chilled (preferably overnight) jasmine rice
1 red bell pepper, thinly sliced
3/4 cup frozen shelled edamame, cooked according to package directions
1/2 cup fresh or frozen (thawed) corn kernels
6 ounces firm tofu, cut into 1-inch cubes (optional: pan-fried until golden brown)
2 large eggs, beaten
3 tablespoons low-sodium soy sauce

1. Heat 1 tablespoon of the oil in a wok or large skillet over high heat until very hot but not smoking.  Add the garlic, scallions, and ginger and cook, stirring, until softened and aromatic (but being careful not to burn), 1-2 minutes.

2. Add the rice, red pepper, edamame, corn, and tofu and cook, stirring, until heated through, about 5 minutes.

3. Make a 3-inch well in the center of the rice mixture. Add the remaining 1 teaspoon of oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add the soy sauce and incorporate thoroughly. Serve hot.