Prepare the tofu: Press the tofu to remove excess moisture. Cut it into small cubes and set aside.

Fry the tofu cubes: Heat the cooking oil in a large nonstick skillet or wok over medium-high heat. Add the tofu cubes to the skillet and fry until golden and crispy on all sides, about 5-7 minutes. Remove the crispy tofu from the skillet and set aside. (If you prefer the oven method: Arrange the tofu cubes in a single even layer on the prepared baking sheet or parchment paper, leaving space between each piece. Place the baking sheet in the preheated oven and bake the tofu for 25-30 minutes at 400°F or until golden brown and crispy on the outside. Remember to flip the tofu halfway through the cooking time for even crispiness.)

Scramble the eggs: Pour the beaten eggs into the wok. Let them cook for a few seconds until they begin to set, then scramble them gently with a spatula until fully cooked.

Stir-fry the vegetables: Heat more cooking oil in the same skillet if needed. Add the diced onion, frozen peas, sweet corn, and carrot pieces. Stir-fry for a couple of minutes until the vegetables are tender.

Combine with rice: Add the cooked rice to the skillet with the vegetables. Stir in the soy sauce. Return the fried tofu and scrambled eggs to the wok and continue to cook, stirring frequently, until everything is well combined and heated.

Garnish and serve: Taste the fried rice and adjust the seasoning with salt, pepper, or additional soy sauce if needed. Garnish with chopped green onions. Serve hot and enjoy!