Prepare the ingredients. Crack the eggs and discard the shells. Beat the eggs with a whisk or fork until combined. Chop the tofu into small pieces, about the size of peas. Mix the soy sauces together and any additional sauces you want to add for variations.
Put 1 tablespoon of the oil in the wok and heat over high on the hottest burner on your stove. Put a slice of green onion in to test the oil. Once the green onion starts to bubble and sizzle, add the eggs. Allow the eggs to cook on one side until they begin to puff up. Flip the eggs once the middle is watery but the edges are cooked. It's OK if you accidentally break the eggs in the process of flipping. Cook the eggs until they are no longer runny on both sides. Remove the eggs from the pan.If you want to cook meat, you can add the meat now with more oil. Cook the meat until it is cooked through and remove from the pan. Set aside for later.
Add 1 tablespoon of the oil to the wok. Add the aromatics. Cook for 30 seconds until the garlic begins to turn golden.
Add the frozen vegetable mix to the aromatics in the pan. Add the salt. Allow the vegetables to cook until they look like they are no longer frozen.
Add the chopped tofu. Cook the tofu and vegetables until the vegetables look dry. Keep stirring continuously to avoid burning the food.
Make a well in the middle of the pan. Add the remaining oil. Add the rice. Add the soy sauces on top of the rice.
Stir the rice, soy sauce, tofu, and vegetables until they are combined. The fried rice should be a rich golden color. Keep stirring to avoid burning the food.
Add the eggs and any other cooked add-ins to the pan. Use the spatula to break apart the eggs into smaller pieces. Stir continuously to avoid burning the food.
Turn off the heat. Add the sesame oil and mix thoroughly to combine.