Step 1

Sauté the smoked tofu for 3 minutes. Pour 1 tablespoon (15 ml) of the vegetable oil into a wok or large skillet and turn the burner to high. When the oil shimmers, stir in the smoked tofu pieces. Stir and sauté the smoked tofu until it's golden brown on all sides. Scoop the tofu onto a plate and set it aside.

Step 2

Sauté the onion, carrots, and whites of the scallions for 5 minutes. Pour the remaining 1 tablespoon (15 ml) of vegetable oil into the wok or skillet. Stir in the chopped onion, carrots, and scallions. Stir and cook the vegetables until they're slightly soft.

Step 3

Stir in and sauté the garlic and ginger for 1 minute. Add 2 cloves of minced garlic and 1 tablespoon (6 g) of minced fresh ginger to the wok or skillet. Stir the mixture just until you can smell the garlic and ginger.

Step 4

Stir in and fry the rice and scallion greens for 3 minutes. Scoop 4 cups (1 kg) of cooked short-grain brown rice and the scallion greens into the wok or skillet. Stir and cook the fried rice over high heat until the rice turns golden and slightly crispy.Try to use cold cooked rice for the best results.

Step 5

Make a well in the center of the rice and pour in the 4 beaten eggs. Use a spoon to scoop the rice away from the middle of the wok or skillet. Move the rice to the sides so you can pour the beaten eggs in the center.

Step 6

Stir and cook the eggs for 1 minute. Keep the burner on high and let the eggs cook in the middle of the pan until they're softly cooked. Stir the eggs, but keep them in the center.

Step 7

Mix the eggs into the rice and cook for 1 minute. Use a spatula or large spoon to stir the cooked eggs into the rice. Keep stirring as you cook the mixture.

Step 8

Stir in the smoked tofu, soy sauce, peas, and cook it for 1 more minute. Add the sautéed smoked tofu into fried rice along with 2 tablespoons (30 ml) of soy sauce and 1/2 cup (75 g) of sweet peas. Continue to stir and cook the fried rice over high heat for 1 minute.

Step 9

Serve the smoked tofu fried rice. Turn off the burner and divide the fried rice among 4 serving bowls. Garnish the fried rice with extra scallion greens and enjoy the fried rice immediately.Store the leftovers in an airtight container. Refrigerate and use them within 2 to 3 days.