Drain the silken tofu and transfer it to a bowl. Add the kala namak and stir it through. Set aside.
Heat the peanut or vegetable oil in a wok or skillet over high heat until smoking
Add the French shallot, garlic and ginger and cook for a minute.
Add the Chinese rice wine and cook for another 30-seconds. Keep everything moving.
Add your vegetables and cook for 2-minutes.
Add in the cold rice and break it up with a spoon if needed. Add the soy sauce and sesame oil and stir well.
Make a well in the middle of the rice and add the silken tofu. Stir it through and add the sliced spring onions (scallions).
Season with a touch of salt if needed and add chilli flakes (completely optional)
Remove from the heat and serve with kimchi or on its own.