Cook the rice. Rinse the rice. In a small sauce pot, combine the rice and 1 1/4 cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, about 15 minutes. Uncover and continue cooking until the rice is slightly dry, 3 to 5 minutes. Fluff with a fork, cover, and keep warm.

Prepare Ingredients. While the rice cooks, prepare the remaining ingredients. Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish. Cut the tofu into ¼-inch pieces. Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then thinly slice on the diagonal.

Cook the fried rice. In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the mirepoix and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the tofu and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Stir in the bok choy and rice and cook until the bok choy starts to wilt, 1 to 2 minutes. Remove from the heat and stir in the peas, “oyster sauce” blend, and sesame oil. Season to taste with salt and pepper.

Serve. Transfer the fried rice to individual bowls, garnish with the green parts of the scallions, and serve.