Simple Fried Rice with Mushrooms and Tofu
Elevate your weeknight dinner game with this irresistible Simple Fried Rice with Mushrooms and Tofu—an easy, wholesome, and flavor-packed recipe that comes together in just 35 minutes! Featuring tender cubes of golden crispy tofu, earthy mushrooms, vibrant diced carrots, and sweet green peas, this dish is a symphony of textures and flavors. Seasoned with aromatic garlic, ginger, soy sauce, and sesame oil, every bite is bursting with savory umami goodness. Perfect for using up leftover rice, this one-pan meal is not only vegetarian but also easily customizable for vegan diets. Serve it hot, garnished with green onions for a simple, satisfying, and nutritious stir-fry that the whole family will love!
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Recipe Information
Ingredients
- 3 cups cooked white or brown rice
- 1 block extra-firm tofu
- 1.5 cups button or cremini mushrooms
- 1 medium carrot, diced
- 3 stalks green onions, chopped
- 0.5 cup frozen peas
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 0.25 teaspoon black pepper
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy skillet or book on top for 10-15 minutes. Cut the tofu into small cubes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook until golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Stir in the minced garlic and ginger and cook for 30 seconds until fragrant.
Add the diced carrot and mushrooms to the skillet. Sauté for 5-6 minutes until the vegetables are softened and any liquid released by the mushrooms has evaporated.
Push the vegetables to one side of the skillet and add the cooked rice to the other side. Drizzle the sesame oil and soy sauce over the rice, and toss everything together to combine.
Add the cooked tofu, frozen peas, and chopped green onions to the skillet. Stir well to distribute all the ingredients evenly.
Cook for an additional 2-3 minutes, stirring frequently, until the peas are warmed through and the flavors are well combined.
Season with black pepper to taste, give it a final toss, and serve hot.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1812 mg | 79% | |
| Total Carbohydrate | 209.4 g | 76% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 10.7 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2896 mg | 223% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2142 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
