Finely chop the carrots and green onion.
Drain the tofu in a sieve, pressing and mashing it to remove excess moisture.
Add the tofu to a pan and cook over medium-low heat to evaporate any remaining moisture.
Tip.Once most of the moisture has evaporated, the tofu will look like this.
Once the tofu's moisture has evaporated, add all the carrots and stir-fry over medium-low heat, seasoning with a bit of seasoned salt at this point.
In a bowl, add the 4 bowls of rice and pour the beaten eggs over it.
Tip.Use rice that has cooled down - if the rice is too hot, the eggs will cook on contact instead of coating it evenly.
Add 2 T of chicken stock and mix well.
Pour the egg-coated rice into the pan with the stir-fried carrots and tofu, and stir until the eggs are fully cooked.
Tip.Using two spatulas like this makes it much easier to stir-fry everything evenly.
Once the rice grains look light and fluffy, turn off the heat and mix in the green onion and pepper to taste.
Tip.Adding both black and white pepper gives the fried rice even more depth of flavor.