2-3 tbsp (32 ml) chili crisp oil* (I used my miso chili oil)
1 tsp (5 ml) vegetarian oyster sauce
1/4 tsp msg
1/8 tsp salt
pinch of pepper
1 1/2cup (330g) day old rice
1/2 (90 g) block soft tofu
1/4 tsp black salt
pinch of turmeric, optional
2 (26 g) scallions, sliced
1/2cup (120 g) vegetables of choice
Separate chili oil from flakes using a strainer. Set aside the crispy bits. Into a large bowl, add the strained chili oil, vegetarian oyster sauce, msg, salt, pepper and day old rice. Mix until rice is coated.
Heat frying pan over medium high heat. Add tofu, turmeric and black salt and cook until slightly fried (about 1 minute). Transfer to a plate.
Heat 1/2 tsp of oil over medium high and stir fry mushrooms until 80% cooked.
Drizzle in 2 tsp of oil and add the rice and white part of scallions and cook for a few minutes until rice is heated. Add the tofu back in and toss together.
Add the scallions and crispy bits of chili oil at the end, toss it all together. Taste and adjust seasoning to your liking. Then remove from heat.
Serve immediately and enjoy!
*If you do not have chili oil on hand, you can make a small batch. Add 1/4 tsp sugar, 1 grated garlic, 1 tsp grated ginger, 1 tsp gochugaru, 1 tsp togarashi and 1 tsp red pepper flakes to a bowl. Heat 2 tbsp of oil to 180 C (or right before smoking) and pour over the mixture. Once sizzling has stopped, add in 1 tsp sesame seeds, 1 1/2 tsp miso paste, 2 tsp sesame oil and 1/4 tsp soy sauce. Stir to combine and use in the fried rice.