This works best with day old rice so it's a perfect way to use up your leftovers! It also makes an excellent clean out your fridge meal -- use any vegetables you have on hand. Chicken or shrimp would also be great instead of the tofu.
Heat 1/2 tbsp olive oil over medium high heat in a large wok or skillet and saute tofu until golden brown, about 10 minutes. Remove from pan and set aside.
Turn heat down to medium, and add egg. Scramble egg into small pieces, about 3 minutes. Once done, remove to plate and set aside.
Add remaining 1/2 tbsp of olive oil and turn heat back up to medium high. Add garlic, green onion, carrot, celery, and ginger and sauté until soft, about 5 minutes. Add red pepper, mushrooms, and broccoli and continue to stir fry until vegetables are tender, about another 5-8 minutes.
Add rice and stir to break up any large clumps of rice and to distribute it throughout. Add frozen peas and stir to combine.
Combine soy sauce, mirin, hoisin, sesame oil, and chili sauce. Add back tofu, egg, and sauce to wok and mix until everything is coated.