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 have a new cooking toy that made prep for this recipe a lot easier. It's the one chop vegetable chopper from Williams Sonoma. I love it! For those of you who cry when cutting onions, this is the tool for you. For this recipe, it just made my red peppers so uniform (and pretty!) when diced. Anyway, back to this recipe. I was able to make the prep go quickly by purchasing frozen corn and edamame. They both were delicious when cooked (5 minutes each), so don't hesitate to do this. This recipe is a perfect example of how smoothly things can go when you have everything ready before you start cooking. If I didn't do this, something would have definitely burned.