Fried rice with tofu, ginger and shiitake mushrooms

Ingredients:

• 3 cups cold cooked long grain rice
• 2 tablespoons of vegetable oil
• 1 large egg, beaten
• 1 cup drained extra-firm tofu, diced
• 1 cup thinly sliced ​​shiitake mushroom caps
• 1 tbsp finely grated fresh ginger
• 1 teaspoon crushed garlic
• 1 teaspoon soy sauce
• 2 tbsp chopped green onions

Preparation:

1. Heat a large nonstick skillet or wok over high heat, then stir in 1 tablespoon of vegetable oil. When the oil begins to smoke, add the egg and swirl the pan to form a flat egg pancake. Let it set halfway, about 10 seconds, then transfer to a plate.
2. Add the tofu to the pan, sprinkle with 1/4 teaspoon of salt, and fry until golden brown, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon of vegetable oil, then add the shiitake mushrooms and fry until golden brown, about 3 minutes. Add the ginger, garlic, soy sauce, and 1/4 teaspoon of salt and fry until fragrant, about 1 minute.
3. Add the rice, stirring to break up any lumps, and spread it out in the pan. Heat the rice for 3 minutes. Return the egg, tofu, and any juices to the pan and cook, stirring to break up the egg and distribute the pieces evenly, for about 1 minute. Season with salt, if needed. Sprinkle with green onions and serve.