Easy Fried Rice

• 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 cup 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 ounce firm tofu, cut into 1/4 inch cubes
• 2 large eggland's best eggs, lightly beaten
• 5 tablespoon low-sodium soy sauce

1. Heat 1 tablespoon of oil in a wok or large skillet until very hot.
2. Add the garlic, scallions and ginger and cook, stirring until softened, about 2-3 minutes.
3. Add the rice, red pepper, edamame, corn and tofu and cook, stirring until heated through, about 5 minutes.
4. Make a 3-inch well in the center of the rice mixture.
5. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled.
6. Stir the eggs into the rice mixture, then add soy sauce and stir well.
7. Serve hot.