Set a large nonstick skillet or wok over medium-high heat and let it get hot while you gather the ingredients.

In a small bowl, stir together the soy sauce and sesame oil, then set the bowl near the stove.

Add 1 tablespoon of the neutral oil to the hot skillet and swirl it to coat the bottom.

Put the tofu into the skillet in one layer. Leave it alone for 3 to 4 minutes so the first side can brown.

Turn the tofu with a spatula and cook for 4 to 5 minutes more, turning once or twice, until several sides are golden and the cubes feel firmer. Transfer the tofu to a plate.

Lower the heat to medium. Add 1 teaspoon of the neutral oil to the same skillet.

Pour the beaten eggs into the skillet. Stir gently for 30 to 60 seconds until the eggs are softly set and no liquid egg is left, then transfer them to the plate with the tofu.

Raise the heat back to medium-high. Add 1 tablespoon of the neutral oil to the skillet.

Put the scallion whites into the skillet and cook for about 30 seconds, stirring, until they smell fragrant.

Add the green beans and red bell pepper to the skillet. Stir-fry for 3 minutes, until the peppers start to soften and the green beans turn bright green.

Add the frozen corn and garlic to the skillet. Cook for 1 to 2 minutes, stirring often, until the corn is hot and the garlic no longer smells raw.

Add the cold rice to the skillet. Use the spatula to break up any larger clumps and spread the rice across the pan.