All the vegetables should be diced the same size for a well-distributed, even result.
A lot of cooks say that the way to make a good "dry" non-mushy fried rice is to chill your rice overnight. I would add other tips:
1 - The addition of the oil at the beginning is the same procedure as the one I use for for making risotto to prevent it from being mushy. Coating each grain of rice in fat prevents them from sticking to one another.
2 - The higher the heat of your stove, the better. Also, when you place the rice in the wok, resist the urge to move the rice. Leave it untouched for about 2-3 minutes to let it dry a little.
3 - Make sure you've stir-fried your rice over very high heat until you see each grain of rice popping in the wok. Once they're popping, pour in the soy sauce mixture.
Little reminder on how to fry tofu: Cut 8 ounces of tofu (I used Thanh Son brand tofu) into ½-inch slices. In a wok, heat 2 tablespoons of vegetable oil. Pan-fry the pieces of tofu on both sides until golden and puffy. The tofu should have a nice fried outer crust and still be moist inside. Transfer the tofu onto paper towels. Once the tofu pieces are cool enough to handle, dice them. Set aside.
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