Vegetarian Stir-Fried Rice

This recipe was okay, but not outstanding. This was my first time making stir-fried rice, so if any of you have any suggestions about how to make it tastier, let me know. Perhaps it just needs to be eaten out of a Chinese takeout box to be properly enjoyed? And why is it that it's only in the movies that Chinese takeout actually comes in the little boxes? This is actually a perennial frustration of mine, to the point where my mom bought me the little boxes so that I could put my Chinese food in them (yes, my mom is that awesome). But I digress...on to the recipe...

Ingredients: (you could modify the veggies to whatever you prefer)
-1 red bell pepper, diced into bite size pieces
-2 handfuls broccoli florets
-1 package drained tofu, cut into bite size pieces
-2.5 cups cooked brown rice
-1 bunch green onions, chopped (use the green part too)
-1.5 tsp minced garlic
-3 TBS EVOO (or peanut oil if you have it)

Sauce
-1  tablespoon  brown sugar
-1  tablespoon  ketchup (recipe called for fish sauce, but I used this instead)
-1  tablespoon soy sauce
-1  tablespoon  fresh lime juice
-1  teaspoon chile sauce

Steps
1. Cook rice as directed.
2. Chop up veggies.

3. Whisk sauce ingredients together
3. Heat up 1-2 TBS oil and fry rice for about 2 minutes, until lightly browned. After browning, transfer rice to a large bowl.
4. Heat up a little bit more oil and saute tofu for about 4 minutes.
5. Add sauce to pan and bring to a boil, reduce heat, and simmer 1 minute or until liquid thickens slightly, stirring occasionally. Add tofu and sauce to the rice and toss.
6. Wipe pan clean with a paper towel; return pan to medium-high heat.
7. Add a bit more oil, and stir-fry broccoli and bell pepper about 3 minutes or until vegetables are tender.
8. Add the green onion bottoms and garlic and stir-fry 1 minute.
9. Add the tofu-rice-sauce mixture to pan and cook 2 minutes or until thoroughly heated.

10. Serve with green onion top garnish.