Mushroom Tofu Fried Rice
Mushroom Tofu Fried Rice
I couldn’t be happier with how this fried rice recipe turned out. This is a real good base fried rice if you are trying to make a take out version. You can use any protein if you’re not a fan of tofu such as bbq pork, chicken, shrimp, ham, Chinese sausage, bacon, etc. You can add onions, bean sprouts, peas, or carrots to this rice. It is very versatile and a great way to use up anything leftover in the fridge. If you want this rice to be vegan, omit the eggs.
Ingredients
- 1 brick firm tofu pressed
- 2 tbsp cornstarch
- cracked black pepper
- 8 oz button mushroom sliced
- 4 garlic cloves minced
- 3 green onions chopped
- 3 cups day old white rice
- 2 large eggs beaten
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce
- vegetable oil for frying and sautéing
Instructions
- Cut your pressed tofu into small cubes. Toss in cornstarch and black pepper. Heat up cooking oil in large sauté pan or wok over medium high heat. Fry the tofu on all sides. Remove from the pan and set aside.
- Make sure there is only 2 tbsp of oil left in the pan. Add in the mushrooms; sautéing for 5 minutes.
- Add in the garlic and green onions. Sauté for 2 minutes.
- Stir in the white rice, breaking up any clumps. Fry for 3-4 minutes.
- Push all of the rice to one side of the pan. Add the beaten eggs. Once cooked through, mix back into the rice.
- Cook the rice for 2 more minutes.
- Mix in the hoisin and soy sauce. Make sure all of the rice is coated.
- Stir the tofu back in. Cook for 1 more minute. Add more soy sauce to adjust flavor to your liking.
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