June Vegetable Fried Brown Rice

Ok, I feel a little silly posting June vegetable fried rice in July, but I bought the ingredients from the farmers market and made it a few days ago when it was still June.  I learned a tip from a co-worker about making fried rice and that is to make it using day-old rice, thanks Pang:)
On Cooking and Ingredients

June Vegetable Fried Brown Rice
Serves 4-6

5 cups cooked brown rice (cook it the day before in no salt added vegetable broth)
1 cup asparagus chopped in 1 inch pieces
1 cup pea pods, stems removed and cut in half or thirds
1 cup onions-I used a mix of green and white onion
4 oz button mushrooms thinly sliced
1 T garlic,diced
1 inch of ginger, peeled and diced
4 T low sodium tamari (wheat free soy sauce)
1 T mirin (rice cooking wine)
1/2 block tofu, drained in a colander for about an hour and then cut into 1/2 inch squares
1 small bunch of swiss chard stems removed and roughly chopped
about 1/4 c canola or other high heat organic oil

Heat a wok or large pan to high.  Add a tablespoon of oil and the tofu and cook, stirring continually until the tofu is slightly browned, about 5 minutes.  Since fried rice typically uses eggs, it's ok if the tofu is cooked lightly in this recipe, because it takes the place of eggs.  You may need to add a little more oil if the tofu starts to stick.  Remove from the wok.  Add 1-2 t of oil and add the ginger and garlic-stir fry for 30 seconds to a minute.  Then add the asparagus and pea pods and cook while stirring for another minute until they turn bright green.  Remove them from the wok.

Add another 1 t of oil to the work and add the onions, stir fry them for a minute, then add the mushrooms and cook for a few minutes, until the mushrooms start to brown.  Remove the onions and mushrooms from the wok.

Add 1 T of oil to the wok and add the rice.  Stir fry the rice for about 5 minutes, adding a little more oil if needed.  Add the tamari and mirin to the rice and mix.  Then add the vegetables and tofu, toss until combined, and serve.