Orzo fried rice

Bring a pot of water to a boil for the pasta.

Finely chop the garlic, red onion, carrot and green onions.

Finely chop the broccolini and mash the fried tofu with a fork.

Boil the orzo 7 minutes, the low end of the package's seven to nine, because it cooks further in the pan. Stir occasionally, then strain and set aside.

Non-stick pan on medium heat with two tablespoons of chili oil; add the tofu crumble and cook three to four minutes.

Add a teaspoon each of dark soy sauce and soy sauce and a splash of toasted sesame oil, cook a couple of minutes more, then set the tofu aside.

Pan back on medium heat with a drizzle of avocado oil; cook the garlic, red onion and green onions a couple of minutes.

Add the broccolini and carrots and cook a couple of minutes.

Add the orzo, a tablespoon of soy sauce, half a tablespoon of dark soy sauce and a tablespoon of hoisin sauce; cook about a minute.

Add the corn, edamame and the tofu crumble and cook another couple of minutes, then plate.