Gingery Tofu and Shiitake Fried Rice

Make Meatless Monday memorable with this fried rice with tofu, mushrooms and fresh ginger.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4
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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


  1. 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.
  2. 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.
  3. 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.