Heat 1 tablespoon of oil in a wok
or large skillet until very hot. Add the garlic, scallions and ginger
and cook, stirring, until softened and aromatic
, about 2 to 3 minutes. Add the rice, red pepper
, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs
into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.