Cook the rice according to the package directions. While the rice is cooking, in a large nonstick frying pan or wok, sauté the shrimp, tofu (see directions below), or chicken in 1 Tbsp. oil over medium-high heat for 4 - 7 minutes until it is cooked through. (Cooked shrimp will turn pink, while cooked chicken will no longer be pink.)
Remove the shrimp, tofu, or chicken from the pan and set it aside.
When the rice is 5 minutes from done, heat the remaining 1 Tbsp. oil in the pan over medium-high heat.
Add the eggs to the oil and cut them into small pieces with a spatula as they cook.
Add the scallions and stir-fry for 1 minute.
Add the rice, peas, soy sauce, and pepper, and mix thoroughly.
Add the cooked shrimp, tofu, or chicken and stir to combine. Serve it immediately or refrigerate it for up to 24 hours.