Lunar New Year fried rice with tofu, vegetables and pomegranate

Dice the red onion, finely chop the garlic, chop the green onions, dice the carrot, and chop the broccolini and baby corn into small, even pieces.

Rehydrate the dried shiitake in hot water about 30 minutes (or boil a few minutes); squeeze out the liquid, remove the tough stalks and cut into small cubes.

Pat the tofu dry with a paper towel and slice into small bite-size strips.

Use rice cooked the day before and refrigerated overnight, so it has lost excess moisture and fries better. Combine the soy sauce, dark soy sauce and toasted sesame oil for the sauce.

Heat a non-stick pan over medium with the chili oil; saute the tofu and red onion a couple of minutes.

Add the garlic, carrots and broccolini and saute 3 to 4 minutes.

Add the baby corn, green onions and shiitake and saute a couple of minutes; add the rice and sauce and saute a couple of minutes more, until charred and glossy.

Plate generously, sprinkle with white sesame seeds and top with pomegranate seeds.