Serves 2

Ingredients

3 ½ cups day old rice, fridge cold

1 tin fishwife smoked salmon, flaked into small pieces

1 aburaage (fried tofu) pouch, cut into short strips

1 small shallot, diced

2 sprigs scallion, white and green parts separated

½ inch grated ginger

2 tablespoons chopped cilantro, including stems

1 ½  tablespoons raw chili paste, such as duo jiao or sambal oelek

1 ½ tablespoons pickled mustard greens (suancai), sauerkraut, or kimchi, chopped roughly

1 tablespoon dark soy sauce

1 teaspoon light soy sauce

Sugar and salt to taste

Instructions

1. Heat 1-2 tablespoons of cooking oil in a wok or large skillet over medium-high heat.

1. Add chili paste, ginger, shallots, and the whites of scallions to the wok and stir for 1 minute or until fragrant.

1. Add aburaage strips, smoked salmon, suancai, and cilantro. Cook until all ingredients are evenly distributed and coated in the oil and aromatics mixture.

1. Add rice to the wok, and use your spatula to break up any clumps. Stir constantly until rice grains are separated and evenly coated.

1. Drizzle soy sauce evenly over rice mixture. Cook until the mixture is evenly coloured and ingredients are well dispersed. Add in the rest of the scallions and sauté for another minute. Taste and add additional salt and sugar to your liking.

1. Divide rice between two plates and top with chopped scallions, a fried egg, and chili oil if preferred. Serve immediately and enjoy!