Dice carrots and red pepper into small uniform pieces. Thaw peas and corn if frozen. Mince garlic and ginger. Slice scallions, separating white and green parts (reserve green parts for garnish). If using tofu, press and cube. If using shrimp, pat dry. If using cooked meat, shred into bite-sized pieces.

Sauce

In a small bowl combine soy sauce, oyster sauce, fish sauce (if using), cooking wine, stock/water, sugar and sesame oil. Stir to dissolve sugar and set aside.

Cook

Heat a large wok or heavy skillet over high heat until very hot (a few minutes). Add 2 tablespoons neutral oil and swirl to coat.

Add the white parts of the scallions, diced carrot and red bell pepper. Stir-fry for 1–2 minutes until they begin to soften but still have color.

Push vegetables to the side of the wok. Add remaining 1 tablespoon oil to the empty area and add the tofu cubes (if using). Let sear without moving for 30–45 seconds, then toss to brown on other sides, about 1–2 minutes total. Remove tofu to a bowl and set aside.

If using shrimp, add shrimp to the wok and stir-fry until pink and just cooked through, about 1–2 minutes. Remove and set aside with tofu. If using cooked meat, add it now to heat through for 30–45 seconds and set aside.

Add minced garlic and ginger to the wok and quickly stir-fry for 15–20 seconds until fragrant (do not burn).

Crack the eggs into the wok and scramble quickly, breaking into small curds. When eggs are about 70% set, push them to one side.

Add chilled rice to the wok, spreading it out. Break up any remaining clumps with the back of a spatula. Stir-fry rice and eggs together for 1–2 minutes to heat through and allow some grains to toast slightly.

Pour the prepared sauce evenly over the rice. Toss thoroughly to distribute color and seasoning. If rice seems dry, add the 2 tablespoons stock/water gradually to help loosen and create slight gloss.

Add peas, corn, chopped spinach and seared tofu/shrimp/meat back into the wok. Stir-fry for another 1–2 minutes until vegetables are tender-crisp and spinach has wilted.

Taste and season with white pepper and salt as needed. Stir in remaining sesame oil for aroma.

Finish & Serve

Turn off heat and stir in sliced green parts of scallions. Transfer fried rice to a warmed serving platter or individual bowls.

Garnish with toasted sesame seeds and fresh cilantro if using. Serve with lime wedges on the side for a bright finish.

Leftovers: cool quickly, refrigerate within 2 hours in an airtight container for up to 3 days. Reheat in a hot skillet with a splash of water or stock to loosen.