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1
In a large nonstick skillet, heat 1 tablespoon vegetable oil over medium to medium-high heat.
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2
Add tofu cubes, stirring once a few minutes, and cook until all sides become golden and brown, about 8 minutes.
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3
You may need lower the heat when it's close to the end.
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4
Transfer browned tofu cubes onto a plate.
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5
Set aside.
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6
Meanwhile in a small bowl, mix together sauce ingredients until well combined.
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7
Set aside.
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8
Add 1/2 tablespoon oil in same skillet over medium heat, cook eggs for 2 to 3 minutes, until eggs are set.
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9
Break eggs into small pieces with spatula, transfer onto the same plate with tofu.
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10
Add remaining oil into skillet over medium-high heat.
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11
Add garlic, ginger and 23 scallions, stirring constantly, and cook for about 1 minutes, until very fragrant.
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12
Add mushrooms, stirring often, and cook until some liquid has been evaporated and mushrooms are browned, about 4 minutes.
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13
Stir in carrots, bell peppers, zucchini, and celeries until mix well.
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14
Cook until vegetables are tender, about 5 minutes.
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15
Add rice into skillet, and stir well.
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16
Return cooked tofu cubes and eggs into skillet, and stir well.
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17
Pour sauce over fried rice, and stir until well combined and coated.
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18
Cook for another 2 minutes until heated through.
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19
Season with more sauce ingredients if needed.
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20
Remove from heat and serve warm with remaining scallions sprinkled on top.
