Make Meatless Monday memorable with this fried rice with tofu, mushrooms and fresh ginger.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 |
Ingredients
- 2 tablespoons vegetable oil
- 1 large egg, beaten
- 1 cup diced extra-firm tofu, patted dry
- Kosher salt
- 1 cup thinly sliced stemmed shiitake mushrooms
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon minced garlic
- 1 teaspoon soy sauce
- 3 cups cold cooked long-grain white rice
- 2 tablespoons chopped scallions
Instructions
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that’s only half set, about 10 seconds; scoop onto a plate.
- Add the tofu to the skillet, season with 1/4 teaspoon salt and stir-fry until golden, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the shiitakes and cook until golden, about 3 minutes. Add the ginger, garlic, soy sauce and 1/4 teaspoon salt and stir-fry until fragrant, about 1 minute.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, tofu and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Sprinkle with the scallions and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 284 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 11 g |
| Cholesterol | 47 mg |
| Sodium | 521 mg |
Reviews
It was okay. I’m not sure I’ll be making it again. It lacked flavor. It could definitely use some tweaking like more soy sauce, garlic, ginger, and some black pepper. One teaspoon of soy sauce just wasn’t enough for 3 cups of rice. Adding Sriracha to the end result helped too.
I love this dish!! I’ve made it a handful of times. My daughter had leftovers and loved it also. I made it with extra rice and it also came out perfect
Made this for the first time last night, will make again! Very nice blending of flavors, nothing overwhelms the other. Next time I’ll increase the tofu to 1.5 cups, more mushrooms, and a little more ginger and soy to compensate. Plenty of rice. FYI ‘3 cups of cooked rice’ is 1 cup uncooked. I also steamed some broccoli to go with it.