1. Prepare the rice. If you haven’t already, cook the rice the day before for best results. Rinse 4-6 times until the water is clear, and cook using a 2:1 ratio of water to rice. Once cooked, spread the rice on a sheet pan and refrigerate overnight to dry. This helps achieve the best texture for fried rice.

2. Heat King Sear over medium-high heat. Once the pan is hot, add the neutral oil.

3. Add the shishito peppers and okra to the hot oil. Stir-fry for 1 minute until they begin to blister and soften. Add the watermelon radishes and cook for another 30 seconds, just until they are tender. Add the sliced baby bok choy, stir-frying for an additional 1min until the bok choy is wilted. Remove the veggies to a bowl.

4. Wipe clean the pan, heat it up again, add neutral oil, add all the eggs in. 2 pinches of salt. once cook, remove into a bowl.

5. Wipe down the pan. Once the pan is hot, add neutral oil, add the day-old rice to the pan. Stir and cook, breaking up any clumps of rice. when you see the rice are getting crispy and dry, add in eggs and veggies! and stir fry for another minute.

6. Add sugar, salt, and ground black pepper. Stir-fry for another 1 minutes, ensuring the rice absorbs the flavors and everything is evenly mixed. Add in Tamari, cook for another 1 minute. Taste for seasoning adjustment. once you are satisfy, turn heat off, drizzle the sesame oil over the fried rice and mix thoroughly for extra aroma and flavor.

7. Serve hot, garnished with extra scallions if desired. then drizzle with Zoé Tong Chlii Crisp.

Tips:
- Day-old rice is ideal for fried rice to ensure the best texture.
- Stir-frying the vegetables just enough to keep them crisp adds a nice texture contrast to the dish.
- Sesame oil is used at the end for its strong flavor; adding it earlier may cause it to lose its aroma.