Follow these steps carefully to achieve fried rice perfection. The key is high heat and not overcrowding your pan!

1. Prepare the Tofu (if using): If you haven’t already, press your tofu for at least 30 minutes. Cut it into ½-inch cubes. Heat 1 tablespoon of avocado oil in a large wok or a very large, heavy-bottomed skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden brown and slightly crispy on all sides (about 5-7 minutes). Remove from wok and set aside.
2. Cook the Eggs: Reduce heat to medium. If the wok seems dry, add a tiny bit more oil. Pour the lightly beaten eggs into the wok. Let them set for about 30-60 seconds, then gently scramble them until just cooked through. Remove the eggs from the wok and set aside with the tofu.
3. Sauté Aromatics and Hardy Veggies: Add the remaining 1 tablespoon of avocado oil and 1 tablespoon of toasted sesame oil to the wok and increase heat to high. Once the oil is shimmering, add the chopped onion and sauté for 2-3 minutes until softened and translucent.
4. Add the minced garlic and grated ginger to the wok. Stir constantly for about 30-60 seconds until fragrant – be careful not to burn the garlic.
5. Add the diced carrots and chopped broccoli florets to the wok. Stir-fry for 3-4 minutes until they begin to soften but are still crisp-tender. The high heat is crucial here to get a good sear rather than steaming the vegetables.
6. Incorporate More Veggies: Add the diced bell peppers to the wok. Continue to stir-fry for another 2-3 minutes. The peppers should still have a slight bite.
7. Add the Rice: Break up any clumps in your day-old, chilled rice with your fingers. Add the rice to the wok, spreading it out. Let it sit for a minute or two without stirring to allow it to crisp up slightly on the bottom. Then, use a spatula to toss and break up the rice, mixing it with the vegetables. Stir-fry for 3-4 minutes, ensuring the rice is heated through and lightly toasted.
8. Create the Sauce Well & Combine: Push the rice and vegetables to the sides of the wok to create a well in the center. Pour the soy sauce (or tamari), rice vinegar, remaining 1 tablespoon of toasted sesame oil, Sriracha (if using), and brown sugar/maple syrup (if using) into the well. Let the sauce bubble for about 30 seconds to slightly caramelize and concentrate the flavors.
9. Mix Everything Together: Stir the rice and vegetables from the sides into the sauce in the center, tossing everything thoroughly to ensure every grain of rice and piece of vegetable is coated.
10. Final Additions: Stir in the frozen peas and frozen corn. Cook for another 1-2 minutes, or until they are heated through.
11. Add the cooked tofu and scrambled eggs back into the wok. Gently toss to combine everything and ensure it’s all heated through.
12. Season and Serve: Taste the fried rice and adjust seasonings if necessary – you might want a little more soy sauce for saltiness or Sriracha for spice. Stir in half of the sliced green onions.
13. Serve immediately, garnished with the remaining sliced green onions and toasted sesame seeds. A sprinkle of freshly ground black pepper also enhances the flavor.