Wok Star Veggie Fried Rice Better Than Takeout Vegan

Instructions:

1. Break up the cold rice thoroughly with your fingers in a bowl to ensure no large clumps remain. Set aside.
2. Heat 1 Tbsp of oil in a large wok or heavy-bottomed skillet over medium-high heat. Add tofu cubes (if using) and fry until golden and slightly crisp on all sides. Remove from the wok and set aside.
3. Add the remaining 2 Tbsp of oil to the hot wok. Add garlic, ginger, and the white parts of the green onions. Stir-fry rapidly for 30 seconds until fragrant.
4. Add the diced carrots and red bell pepper. Stir-fry for 2 minutes until they begin to soften slightly but retain crunch.
5. Toss in the frozen peas and corn. Stir-fry for another minute until heated through.
6. Push the vegetables to one side of the wok. Add the cold rice to the empty side. Let it sit for about 30 seconds to get direct heat, then begin tossing and stirring everything together vigorously.
7. Create a small well in the centre of the rice. Pour in the Tamari/Soy Sauce, White Pepper, and Nutritional Yeast (if using). Let the sauce sizzle briefly, then immediately toss everything until the rice is evenly coloured.
8. Return the cooked tofu to the wok. Toss everything together for 1 minute to reheat the tofu.
9. Remove the wok from the heat. Drizzle with Toasted Sesame Oil and toss one final time. Stir in the green parts of the scallions. Serve immediately.