First prepare your tofu scramble following your favourite recipe I have a great one here.
Heat the 3 tablespoons of vegetable oil in a large deep frying pan over a medium-high heat. Toss in the 100g chopped spring onions, 4 chopped cloves garlic and 1 sliced green chilli. Cook for 2-3 minutes until the spring onions are soft.
Increase the heat of the pan and pour in the 3 tablespoons of soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon of toasted sesame oil andthe 150g of mangetout peas. Fry the peas, stirring often, until they soften and begin to take a little colour on their outer skins.
Tip in the 300g of cooked rice and 400g scrambled tofu and toss with the fried veggies. Stir well to combine all the pan ingredients then remove from the heat. Fold in the 30g of chopped coriander.
Serve the fried rice on large dinner plates with the watercress garnishing the top of the rice. Sprinkle with a little kosher salt to taste.