1. Prepare the Rice and Tofu:

• • Rice: If your chilled rice is clumpy, gently break it apart with wet hands or a spatula into individual grains. Set aside.

• • Tofu (if using): Dice the pressed tofu into small ½-inch cubes. In a small bowl, toss the tofu with 1 teaspoon of soy sauce and the optional cornstarch until lightly coated.
    Heat 1 tablespoon of oil in a large, heavy-bottomed skillet or wok over medium-high heat. Add the tofu and cook, stirring occasionally, until golden brown and slightly crisp on all sides (about 5-7 minutes). Remove tofu from the skillet and set aside.

2. Sauté Aromatics and Vegetables:

• • Wipe out the skillet if necessary. Add 1 tablespoon of neutral cooking oil to the same skillet and heat over medium-high heat until shimmering.

• • Add the diced yellow onion and cook for 2-3 minutes until softened and translucent.

• • Add the minced garlic and grated ginger (if using) and cook for another 30 seconds to 1 minute until fragrant, stirring constantly to prevent burning.

• • Add the diced carrots and shiitake mushrooms. Stir-fry for 3-4 minutes until the carrots are tender-crisp and the mushrooms have softened and released some moisture.

• • Add the white/light green parts of the scallions and stir-fry for another minute.

3. Combine with Rice:

• • Push the vegetables to one side of the skillet. Add the prepared cold rice to the empty side. Let it sit for a minute or two to heat through slightly and get a little toasted.

• • Begin to break up the rice further with your spatula, then gradually mix it with the vegetables. Continue to stir-fry, tossing and turning the rice and vegetables together for 3-5 minutes, ensuring the rice is heated through and the grains are mostly separate. Use a pressing and scooping motion with your spatula.

4. Season the Fried Rice:

• • In a small bowl, whisk together the seasoning sauce ingredients: soy sauce, mirin, sake (if using), sugar (if using), salt, and white pepper.

• • Pour the sauce mixture evenly over the rice and vegetables. Stir and toss continuously for another 2-3 minutes, ensuring every grain of rice is coated and the sauce is well distributed. The rice should take on a light golden-brown hue.

• • Stir in the frozen peas and corn, and the cooked tofu (if using). Continue to stir-fry for another 1-2 minutes until the peas and corn are heated through.

5. Finish and Serve:

• • Taste the fried rice and adjust seasoning if necessary (more soy sauce for saltiness/umami, a pinch more salt or white pepper).

• • Remove the skillet from the heat. Drizzle the toasted sesame oil over the fried rice and give it a final toss.

• • Serve immediately, garnished with the reserved dark green scallion tops, toasted sesame seeds, shredded nori, and a side of beni shoga, if desired.