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.
Make fried rice with rice cooked at least the day before. Older rice is dryer and reduces the chance of you ending up with goopy fried rice. Rice cooked the day before is good but rice that is two or three days old is best. Make cooking a batch a part of your food-prepping on a Sunday. It will be perfect by Tuesday.
Long grain rice works best in fried rice but medium grain, basmati and jasmine work too. You can even use brown rice. I've used medium grain here because that's what I had in the pantry.
Do your mise en plus - that's chef talk for measuring out your ingredients and chopping the vegetables ready to go.