Place your sweet potato noodles in a food processor and pulse until rice-like. Set aside.

Heat the oil in a large nonstick skillet over medium-high heat. Once oil is shimmering, add the red pepper flakes, onions and garlic and cook until onions soften, about 3 minutes. Add the sweet potato rice and peas and stir well to combine with the onions. Let cook for 5 minutes or until almost cooked through and no longer crunchy. Create a cavity in the center of the mixture and crack in the eggs. Using a spatula, scramble the eggs until cooked through and then combine with the sweet potato mixture. Add the tofu and soy sauce and stir well to combine.

Serve the rice.