Tofu Rice with Shrimp and Egg
Simple Shrimp and Egg Tofu Rice Cooked in a Rice Cooker
Enjoy a simple and satisfying Shrimp and Egg Tofu Rice without white rice. This recipe is incredibly easy, with everything cooked in a rice cooker, making it perfect for busy days.
Main Ingredients- 40g Shrimp, peeled and deveined
- 100g Firm Tofu, mashed
- 60g Onion, finely chopped
Cooking Instructions
Step 1
First, add the finely chopped onion (60g), mashed tofu (100g), and prepared shrimp (40g) into the inner pot of your rice cooker. If you don’t have shrimp, shredded imitation crab meat makes a great substitute.
Step 2
Next, add the seasoning ingredients to enhance the flavor of the tofu rice. Mix in 1 tsp soy sauce, 2 tsp cooking oil, and 0.25 tsp salt. Stir everything gently to combine.
Step 3
In a separate bowl, lightly beat the 2 eggs until the yolks and whites are well combined. Ensure they are smoothly whisked.
Step 4
Pour the whisked eggs over the mixture of tofu, onion, and shrimp in the rice cooker pot. Stir everything thoroughly to ensure all ingredients are evenly coated with the egg mixture. Mix gently to avoid mashing the tofu too much.
Step 5
Place the inner pot back into the rice cooker. Select the ‘Reheat’ function (or ‘Cook’ if ‘Reheat’ is not available) and cook for 9 minutes. (Please refer to your rice cooker’s manual for specific functions.)
Step 6
After the 9-minute reheating cycle, carefully open the rice cooker. If any part appears undercooked, gently stir the mixture once more with a spatula. The residual heat from the rice cooker will finish cooking the egg, resulting in a moist and delicious tofu rice.
Step 7
Serve warm and enjoy! For extra flavor, you can add a little more soy sauce, or garnish with shredded seaweed (gim) or sesame seeds according to your preference.
