0. Cook rice according to package instructions *the night before* (ideally).

MAKE protein on side, separately if easier.

FOR VEG/TOFU:
1. Pat dry tofu with paper towels. Sprinkle with salt and pepper.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium high heat until hot. Spread the tofu. Cook until the bottom turns golden. Gently shake the pan and flip to cook the other sides, until most sides of the tofu turn golden. Transfer the tofu to a plate and set aside.

RICE:
1. Heat a wok or large skillet over medium-high heat.

2. In a separate bowl, beat eggs. Slice shallots to paper thinness. Dice onions and cut the spam into small diced cubes.

3. Do not let the wok smoke unless you want to die a carcinogenic death. When wok is hot, pour in canola oil and stir in shallots and onions. Fry until *a few* (note: no more than 5%) strips have started to brown , then add garlic.

4. When garlic is lightly browned, add the beaten eggs and scramble until cooked. Add in the ham, peas and carrots and stir fry. Add in a dash of soya sauce, cooking wine and sesame oil. Fry for about 5 minutes or until vegetables are crisp-tender.

5. Remove omelette from wok. Clean the wok out a bit so the leftover egg doesn't burn while you're heating up your wok and oil again.

6. Add remaining oil to the wok and heat. Again, do not let the oil smoke. Add your cold rice to the wok and stir fry. Do not char the rice at all costs.

7. Chop up your omelet and add it. Stir. Add in just enough sesame oil and cooking wine to make it fragrant, as well as a little bit of soy sauce to add flavor. For veg, add tofu back in at the end to mix.

Do no use too much oil or soy sauce.

Also make KT fried rice with gluten free soy sauce in separate pan