Stir-Fry with Rice

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A balanced half-portion stir-fry with shrimp, broccoli, and tofu, served over fragrant jasmine rice. This Asian one-pot recipe, ready in about 30 minutes, pairs jasmine rice, shrimp, and broccoli for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup jasmine rice
• 6 pieces shrimp
• 1/2 cup broccoli
• 1/2 block tofu
• 1 tbsp soy sauce
• 1 tsp ginger
• 1 tbsp olive oil

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Instructions

1. Step 1: Cook 1/2 cup jasmine rice in a small pot with 1/2 cup water. Bring to a boil, then simmer for 15 minutes until tender.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 tsp minced ginger and sauté for 30 seconds until aromatic.
3. Step 3: Add 6 shrimp and cook for 2 minutes per side until pink and opaque. Remove and set aside.
4. Step 4: Add 1/2 cup chopped broccoli and 1/2 block cubed tofu to the pan. Sauté for 5 minutes until the broccoli is tender and the tofu is golden.
5. Step 5: Return the shrimp to the pan. Add 1 tbsp soy sauce and stir to coat. Cook for 1 minute until the flavors meld. Serve over the cooked rice.