For the most part I try to bring my lunch from home, but on Friday’s I like to go out and leave the office far far behind. After all, a girl can only handle so many Amy’s Frozen Dinners and Lean Cuisines in a week. I tend to take the T to The Pru and meet CK on these days. Lately we’ve been having a lot of lunch dates at PF Changs.

I’d describe PF Changs as the asian Olive Garden. It tastes good, the portions are large, and the wait staff tempts you mercilessly with sinful deserts. Just wait until they wave the Great Wall of Chocolate cake in front of your eyes (all 2200 calories of it). It’s painful to decline, but a necessity since the lunch portion of basic Beef and Broccoli packs a whopping 900 calories (without the rice). I don’t know about you, but if I’m going to consume that many empty calories they better be wine or cheesecake based.

So Asian take-out dishes are a “no no” and will cause much internal grief by forcing you to choose between rice or Happy Hour…not if you make Ellie Krieger’s Fried Rice with Scallions, Edamame and Tofu. You can eat a cup and a half of this dish (if made to exact specifications) and you’ll only consume 400 calories. Plus all of the tofu, brown rice, and vegetables are incredibly filling and I guarantee that you won’t experience post lunch hunger pains (damn you Lean Cuisines!)

Never cooked with, bought, or looked at Tofu before? Well neither had I! Yes, this was my first foray into cooking with Tofu. It honestly couldn’t have been easier, just drain it and slice. I actually used the whole 14 ounce block of Tofu in this recipe (as opposed to the 6 ounces called for). Mostly because I had no idea what I was going to do with half a block of leftover tofu and I hated the thought of it just going to waste; so into the rice it went. And for once I’m looking forward to a non-Friday lunch!

Dice & Slice	Make Rice
Slice the Tofu (Don’t Be Scared)	Heat Garlic, Ginger & Scallions
Add Rice, Veggies & Tofu	Scramble the Eggs
Stir in Soy Sauce	Actual Serving Size

Fried Rice with Scallions, Edamame and Tofu (Originally Published by Ellie Krieger)

1 tablespoon plus 1 teaspoon canola oil, divided
2 large cloves garlic, minced
4 scallions, greens included, rinsed, trimmed and thinly sliced
1 tablespoon minced ginger
4 cups leftover cooked brown rice
3/4 cup finely diced red pepper
3/4 cup cooked, shelled edamame
1/2 cup fresh or frozen, thawed, corn
6 ounces firm tofu, cut into 1/4-inch cubes
2 eggs, beaten
3 tablespoons low-sodium soy sauce

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 and aromatic, about 2 to 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 incorporate thoroughly. Serve hot.

I was actually nervous about making Fruited Chicken Curry even though it is a Rachael Ray recipe and that practically assures you of a foolproof meal. I suppose you can chalk it up to old kitchen fears rearing their ugly head, stemming perhaps from the days when I used to refuse to cook with meat (because if I had to handle raw flesh there was no way I could eat it afterwards). Rest assured that any nerves were soon forgotten as I began to cook.  Honestly, I think I went into a food trance completely mesmerized by the amazing aromas of curry, ginger, garlic, and onions. The actual recipe that I used can be found in Rachael’s “365: No Repeats” cookbook, but there is a similar Chicken Curry recipe online. The only real differences being the addition of sliced green apple, raisins, and dates (and the deletion of mincemeat).

Instructions	Shopping List
Lightly Brown the Chicken	Garlic, Ginger, Coriander, Onions & Apples
Flour to Thicken	Add Stock & Bring to a Bubble
Curry Paste, Raisins & Dates	Into the Pan They Go
Return the Chicken	Simmer for 10 Minutes
Meanwhile	Make Fluffy Rice
Gather Toppings	Eat Your Curry