Mushroom Fried Rice with Crispy Tofu

Delicious, asian-inspired fried rice that is vegetarian and packed with goodness. Yum.

Despite the extensive directions, this is a relatively easy and quick meal, which can be adapted with different veggies, served without the tofu, or made non-vegetarian. It can even be vegan (remove the eggs) or gluten free.

This recipe serves 3 or 4.

*This is not a completely original idea. It adapted from this excellent recipe, which taught me how to cook the eggs just perfectly.

Ingredients

For rice & veg

• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 3 - 4 eggs, beaten with a big pinch of salt or dash of soy sauce
• 1 onion, finely chopped. Red works nicely for colour.
• 1-2 celery stalks, finely chopped
• 1 1/2 cups finely chopped mushrooms. Any kind will do, i like to use a mixture of (button, oyster and shitake)
• 1 1/2 or 2 cups cooked wild rice, brown rice or a mix. Here in Nepal I use 1 cup cooked white Nepali rice mixed with 1 cup cooked brown rice.
• 1 cup shelled edamame or green peas, pre-cooked. I use the pressure cooker to pre-steam them.
• ½ cup canned corn kernel, rinsed and drained
• ½ cup other veggies if you like, such as finely chopped kale or diced red peppers
• 2 tbsp soy sauce

For tofu

• 1/2 block firm tofu, cut into 1" pieces, drained and patted dry
• 2 tbsp corn starch
• salt & pepper
• garlic powder or salt

Garnish

• sliced green onions
• toasted sesame seeds

Directions

Tofu

Toss the tofu pieces with the cornstarch, garlic salt, and a few pinches of pepper. You may want to add a few splashes of soya for extra flavour. Pieces should be covered in corn starch. Set aside.

Eggs 

Heat sesame and olive oil in a large non-stick or cast iron pan at medium-high heat. When oil is nice and hot, add eggs. Count to ten and swirl the pan so eggs cover entire pan. Let cook 45 seconds until almost or just set and then fold in half. Let cook another 30 seconds. Transfer to a cutting board or plate and leave the pan on the stove.

Tofu *this section and the next (main) should be done simultaneously

Using a separate, smaller pan, heat olive oil or coconut oil at medium high. Once hot, add the tofu pieces and cook, turning occasionally, until all sides are brown and crisp.

Main

Add onion to hot egg pan- no need to add extra oil- and cook for 1 minute. Add celery and cook another minute, until fragrant. Add the mushrooms and chili flakes if using and continue to cook, maybe 2 or 3 minutes. Add a splash more olive oil if needed, and maybe turn the heat down a tad. Add red pepper and Kale, cook another minutes. Add remaining veggies and cook until they are heated, about 2 minutes. Add rice and stir. Add soya sauce. Stir until rice is heated through and edamame are cooked.

Gently slice the egg into thin strips. Turn the heat down on the pan and gently add the egg strips to the mixture and stir lightly to combine.

Serve in bowls with crispy tofu on top. Garnish with green onions and toasted sesame seeds.