Vegetable Fried RIce

15 oz. Tofu, drained for 30 minutes on papertowel, then large dice 1"
4 spring onions, sliced
1 small onion, sliced
3 cloves garlic, minced
2 egg, scrambled
1 C. mushrooms, sliced
1/2 C. snow peas (sugar snaps work well also)
1 C. bean sprouts
1 C. basmati rice, cooked and cooled
2 Tbsp. soy sauce, plus extra to taste
2 Tsp. sesame oil
4 Tbsp.peanut oil
1/2 C. frozen peas, thawed
2 medium carrots, small dice
1" fresh ginger, peeled and minced
Red pepper flake, to taste
Salt and pepper, to taste

Heat large skillet over med-high heat, add 2 Tbsp. peanut oil and get hot.   Season tofu with salt and pepper then in batches add to skillet and cook to a golden brown.  Remove and reserve on papertowel.  Add remaining oil and sesame oil, get hot.  Add onions and 1/2 amount of spring onions, stir and cook until onions start to turn translucent.  Add carrots and mushrooms, cook for 3-4 minutes, add ginger and cook another 2 minutes.  Add bean sprouts and snow peas, cook for 2 minutes.  Add garlic, cook one more minute.  Add red pepper flakes, stir, add rice and mix well.  You may need a little more oil if mixture is sticking.  Cook until rice starts to turn golden, about 7-8 minutes.  Make a well in the center of mixture and pour eggs into it.  Stir with wooden spoon to scramble, cook until eggs are done and then incorporate the cooked egg throughout mixture.  Add tofu, peas and soy sauce, cook another 2 minutes, making sure everything is hot.  Adjust seasoning with soy sauce.  Plate and garnish with remaining spring onions, serve and enjoy.