Fried rice with tofu and vegetables | Reader's Digest Asia

Ingredients

• 1 cup (250 ml) dry white wine or salt–reduced chicken stock
• 2 tablespoons honey
• 1 tablespoon grated fresh ginger
• ¼ cup (60 ml) salt–reduced soy sauce
• 2 cups (370 g) cubed firm tofu
• 1 cup (200 g) long–grain white rice
• olive oil spray, for cooking
• 1 egg, beaten
• 2 cloves garlic, crushed
• 8 cups (500 g) mixed frozen stir–fry vegetables
• 5 spring onions (scallions), sliced
• ¼ teaspoon black pepper