Fried Rice with Scallions, Edamame, and Tofu

This was wonderful! The picture in the book was much better than this one, but I had no complaints from any of the kids and that makes this a definite redo in my house! I used extra-firm tofu because that is what I had and it worked great. This tasted really good cold, for lunch the next day.
Fried Rice with Scallions, Edamame, and Tofu from the Food Your Crave by Ellie Krieger
1 Tbls + 1 tsp canola oil
2 large cloves garlic, minced
4 scallions,(white and green parts) thinly sliced
1 Tbls peeled and minced fresh ginger
4 cups cooked brown rice
3/4 cup seeded and finely diced red bell pepper
3/4 cup frozen, shelled edamame, cooked according to pkg directions and drained
1/2 cup frozen corn kernels, thawed
6 ounces firm tofu, cut into cubes
2 large eggs, beaten
3 Tbls low-sodium soy sauce

Heat 1 Tbls 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, 1 to 2 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 the remaining 1 tsp oil, then add the eggs and cooked until nearly scrambled. Stir the eggs into the rice mixture, then add the soy sauce and incorporate thoroughly. Serve hot.