Looking for a recipe that’s meatless and makes use of leftover vegetables, rice, and tofu? Whether you’re making it from scratch or with extras from the fridge, this is a really tasty dish that you’ll want to eat all the time. Learn the recipe below.
How to Make Gingery Tofu and Shiitake Fried Rice
Prep Time: 5 minutes
Cook Time: 15 hours
Yield: 4 servings
- 2 tablespoons vegetable oil
- 1 large egg, beaten
- 1 cup diced extra-firm tofu, patted dry
- 1/2 teaspoon kosher salt
- 1 cup thinly sliced shiitake mushrooms
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon minced garlic
- 1 teaspoon soy sauce
- 3 cups long-grain white rice or Japanese rice.
- 2 tablespoons chopped scallions
- Heat a large nonstick skillet over high heat and swirl in 1 tablespoon of oil.
- 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 mushrooms 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. Add 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 to taste. Sprinkle with the scallions and serve immediately.
- Leftover, cold rice works best for this recipe as it will crisp up when cooked, while fresh rice will come out a bit mushier.
- While this recipe utilizes tofu and mushrooms as its main ingredients, you can swap them out for meat or any other vegetable of your choice.
This recipe is an incredibly easy way to avoid waste from your fridge while still keeping things healthy and nutritious. Packed with flavor, this is a fantastic recipe to cook using leftovers.