Ginger & Spice Brown Fried Rice

This fried rice is totally delicious and a crowd pleaser. Vegans and non-vegans alike are fans.
Serves 4.

Ingredients:
2 Tbsp sesame oil, divided
1 red onion, chopped
1 carrot, chopped
1 cup corn
1 cup broccoli florets, cut small
200g firm tofu
1 tsp fresh ginger, chopped
1 to 2 garlic cloves, minced
1 Tbsp nutritional yeast
1/4 tsp Chinese 5-spice powder
1/4 tsp curry powder (optional)
1/4 tsp turmeric/curcuma powder
1 1/2 Tbsp tamari
1 Tbsp rice wine vinegar
4 cups cooked brown rice (leftover from day before or chilled for at least a couple of hours)
1/2 cup sliced green onions
1 tsp black sesame seeds
Salt & pepper, to taste

Method:
In a large wok or skillet, heat 1 Tbsp of sesame oil over medium heat. Add red onion and carrots and sauté until onion is translucent and carrots are starting to get soft. Add garlic and ginger, cook for another 1-2 minutes.
Crumble tofu onto the pan. Add nutritional yeast and curcuma. Mix well so that the tofu starts getting a yellow color.
Add corn and broccoli, Chinese 5-spice powder and curry (if using). Mix well.
Add cold rice to the pan. Let it warm up a few minutes. Add tamari, rice vinegar, and last Tbsp of sesame oil. Mix all of it together and cook until the rice is hot and the broccoli is bright green.
Taste and adjust seasonings.

To serve:
Add green onions and sesame seeds

Enjoy!