You can truly use whatever vegetables you have, following the usual rule of thumb of adding them to the wok in order of hardest to softest. This dish travels well, so pack up leftovers for your trip, avoiding airport or road trip fast food altogether.
Heat a large skillet, add garlic and ginger, then the assorted veggies in stages based on hardness, finishing with greens. Plate the veggies, return the pan, heat sesame oil, crush tofu, add and cook rice, soy sauce, and toppings.
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