Friday, July 15, 2011

Shrimp-Tofu Fried Rice

Shrimp-Tofu Fried Rice

4-5 cloves fresh garlic-chopped

½ cup fresh basil-chopped

¼ cup fresh ginger-chopped

¼ cup spring onions-chopped

½ lb. shrimp-raw-deveined, peeled and tail removed

1 container hard Tofu (Firm)

1 medium head broccoli-chopped

½ lb. fresh mushrooms-diced

1 small can diced bamboo shoots

4 eggs-beaten

Nap-Pla (Asian fish sauce)

Soy sauce

Siracha sauce

Corn Oil

Sesame oil

Sesame seeds (to finish-optional)

Jasmine rice (previously cooked & cooled in fridge overnight is the best)


Heat oil together, add in half of the following:  garlic, onions, and ginger. Cook till golden brown. Add tofu, and season with nap-pla, soy sauce, and Siracha sauce. Cook for about 3-5 minutes, remove and set aside.

Heat oil together, add in remaining half of the following:  garlic, onions, and ginger. Cook till golden brown.  Move to the side of wok, Add eggs to remaining oil, and wait till an omelet forms, flip & then add broccoli, bamboo shoots, and mushrooms. Stir.  Add shrimp, cook for a minute, then add rice, tofu, and remaining sauces and seasonings. Cook for about  5-6 minutes, stirring constantly. Remove and serve immediately.


  1. I haven't had shrimp fried rice in too long!! Thanks for reminding me... yummmmmy!

  2. @Diethood...thanks for your feedback. I always take advantage of the leftover cold rice, and make a delicious stir fry, to use up whatever veggies I have that need to be used.