| | Directions | | Heat 1 tablespoon of canola oil in a large skillet until hot. Add the green onions and the garlic and cook for 3 minutes, being careful not to burn the garlic. Add the rice, edamame and tofu and continue cooking for 8-10 minutes, stirring occasionally. Make a well in the center of the skillet. Add 1 teaspoon of canola oil and add the beaten eggs. Cook in the center of the skillet until the eggs are almost scrambled. Then stir to combine with the rice. Add soy sauce & season with black pepper. Serve with 1/2 diced avocado on top of each serving. Serves 4. |
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| Ingredients | | - |  | 3 cups leftover cooked brown rice |
| - | | 1 tablespoon canola oil |
| - | | 3 green onions, thinly sliced |
| - | | 2 cloves garlic, minced |
| - | | 1 cup edamame, shelled |
| - | | 6 ounces firm tofu, diced into cubes (may substitute with cooked meat of your choice) |
| - | | 1 teaspoon canola oil |
| - | | 3 eggs, beaten |
| - | | 6 tablespoons low sodium soy sauce |
| - | | 2 avocados, diced |
| - | | Cracked black pepper |
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