Start by preparing your ingredients, so they are all ready to go before you start cooking. Peel and chop carrots into very small pieces or julienne into thin strips. (Larger pieces will not cook through by the time you are done cooking the rest of the ingredients.)

Peel, then mince the garlic and ginger.

Slice the scallions thinly, separating the white/light green parts from the dark green parts.

Drain tofu and pat dry with a paper towel. Cut into small cubes.

Scramble eggs in a small bowl with a fork.

Make the sauce by stirring together soy sauce, rice wine vinegar, sesame oil, and sriracha.

Add 1 tablespoon of vegetable oil to a large nonstick skillet or wok. Bring to medium-high heat.

Add tofu and stir occasionally until lightly browned on all sides (about 5-8 minutes).

Remove from pan and add another tablespoon of oil, then add eggs.

Scramble eggs for 2 minutes, or until fully cooked, breaking into pieces with a spatula.

Remove from pan and add another tablespoon of oil.

Add garlic, ginger, carrots, and the white and light green parts of the scallions.

Cook for 5 minutes, stirring frequently. Carrots should be approaching crisp-tender.

Add rice and stir with a wooden spoon or spatula until fully incorporated, breaking up any chunks of rice.

Add back crispy tofu and eggs along with frozen peas.

Stir for 1 minute, then pour in sauce. Stir until sauce is incorporated and peas are cooked, about 1-2 more minutes.

Garnish with green onion slices, and extra sriracha, if desired.