Preheat oven to 180 degrees Celcius /350 degrees Farenheit.

Break eggs into a large bowl and whisk until frothy approximately 2 minutes. Cut tofu roughly and stir into egg mixture.
Slice mushrooms across the cap into thin slices and then cut all slices in half.

Heat olive oil on high heat in either an ovenproof wok or frying pan, add mushrooms and stir fry for 2-3 minutes tossing constantly to prevent scorching, add rice, soy sauce, thyme leaves and a good grinding of black pepper. 
Pour in egg and tofu mixture.  Lower heat to medium and cook for 2 minutes.

Sprinkle surface of fritatta with a little sea salt and place pan in oven for 5 to 7 minutes or until golden brown and cooked through. Serve cut into wedges