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Cook the rice according to the packet instructions. Once cooked, drain the rice and set aside to steam-dry
While the rice cooks, heat 1 teaspoon of sesame oil in a medium to large saucepan over a moderate heat. Once hot, add the diced onion and finely chopped celery and sweat for 8 minutes until they have softened, become translucent and started to slightly caramelise
Add the garlic, ginger and chilli and sauté for 2 minutes. Add the sliced carrot and continue to stir-fry for 5 minutes
Meanwhile, drain the silken tofu in a sieve or a colander
After 5 minutes, add the peas and baby corn and stir well. Stir-fry for 4 minutes to heat through
Add the cooked and drained rice, stir well to combine and then make a well in the centre of the saucepan. Turn the heat up high and add your tofu to the well – it should sizzle immediately. Sprinkle the turmeric and the kala namak over the tofu
Hold your nerve here with the heat; after two minutes start to stir and break up the tofu and incorporate this into the rice and veggies. Continue to stir-fry the fried rice for 6 minutes, or longer if you prefer it drier and crispier
Serve in warmed bowls, sprinkled with sliced spring onions, fresh lime wedges or a squeeze of lime juice, toasted sesame seeds and 2 tablespoons of kimchi per bowl