Veggie Fried Rice with Tofu

Recipe of the week: veggie fried rice with tofu
Family Ratings (1-5 scale)
16 year old son: 4
13 year old daughter: 4.5 'I wouldn't be mad if you made this again'
Me: 5
Husband: wouldn't eat-he doesn't like mushrooms
Time saving bonus: this made such a large portion that it fed us for dinner and I packed up enough leftovers for 3 lunches!
Instructions:
-Cook 2 cups rice
-Toast 1 lb cubed tofu in canola oil, 1 tsp soy sauce, 1 tsp toasted sesame oil (optional)
-Sauté 1 diced onions, 2 diced carrots until soft
-Add 2 cups diced vegetables (I used edamame, green beans, mushrooms, purple cabbage).  Once cooked put veggies to the side.
-Swirl 1 tsp oil in pan and sauté 2 cloves minced garlic, 1 tsp ground ginger, 1/2 tsp red pepper flakes for 30 seconds.  Add rice and toast it lightly.  Add 1 cup baby spinach or kale if desired until wilted.  Add 1 tsp soy sauce, 1 tsp toasted sesame oil.  Then mix all veggies back in. 
Delish.