If using tofu, press it to remove excess moisture, then cut it into cubes. In a non-stick skillet, heat a little oil over medium heat and sauté the tofu until golden brown on all sides. Remove from the skillet and set aside.

In the same skillet, add the sesame oil and heat over medium heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.

Toss in the diced carrots and bell peppers, if using, cooking for about 3-4 minutes until they start to soften.

Add the cooked rice to the skillet, breaking up any clumps. Stir well to combine with the vegetables.

Add the gochujang,soy sauce, ½ teaspoon salt, and a splash of water over the rice. Mix to coat everything evenly.

Add the frozen peas and cooked tofu (if using) to the skillet. Stir everything together and cook for an additional 2-3 minutes until the peas are heated through and everything is well combined.

Remove from heat and stir in the chopped green onions. Serve warm, garnished with sesame seeds.