Shrimp and Tofu Fried Rice

Transform leftover rice and frozen mixed vegetables into tasty shrimp and tofu fried rice with this easy recipe.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 381 Calories

Ingredients

• 3 tablespoons minced garlic
• 2 cups cooked rice
• 3 large eggs, beaten
• 1 (16 ounce) package frozen stir-fry vegetables
• 1 tablespoon oil, or as needed
• 2 tablespoons chopped fresh ginger
• 12 ounces frozen medium shrimp, thawed
• 1 (12 ounce) package extra-firm tofu, drained and cubed
• 1 splash soy sauce, or to taste
• 6 medium green onions, chopped
• 0.5 pound mushrooms, sliced

Recipe Instructions

Step 1

Heat oil in a wok over medium-high heat. Add garlic and ginger; cook and stir until aroma is present, about 30 seconds. Add shrimp and stir-fry until pink and firm, 4 to 5 minutes. Remove to a plate.

Step 2

Pour in more oil if needed. Add tofu and stir-fry until browned, 5 to 7 minutes. Remove to a plate.

Step 3

Crack in eggs and scramble, in two batches, until set, about 5 minutes. Remove to a plate.

Step 4

Add frozen vegetables and mushrooms and stir-fry in the wok until soft, about 5 minutes. Stir in eggs, shrimp, tofu, and rice. Mix together and add soy sauce. Heat through, 3 to 5 minutes. Serve topped with green onions.