Cook the rice according to package instructions.

Meanwhile, finely dice the onion, quarter the mushrooms, slice the zucchini into half-moons, and dice the bell pepper.

Heat 2–3 tablespoons of oil in a large skillet or pan over medium heat.

Add the onion and cook for 2–3 minutes until softened.

Add the mushrooms and cook until they release their moisture and it evaporates completely.

Add the zucchini, bell pepper, frozen peas, and soy sauce. Cook until the vegetables are tender. If the vegetables begin sticking, add a splash of water.

Stir in the cooked rice, chickpeas, sweet paprika, smoked paprika, and salt to taste. Add more soy sauce if needed.

Make a well in the center of the pan and add the butter. Once melted, mix everything together.

Cook the rice for several more minutes, stirring only occasionally, so the rice becomes golden and slightly crispy.

Meanwhile, heat oil in a separate pan. Cut the tofu into cubes and fry until golden and crispy on all sides.

Serve the fried rice topped with crispy tofu.