Drain the sea urchin, dry on some paper towel, and slice each piece down the centre.

Mix the rice wine vinegar, hoisin, soy, and sweet soy sauces until well combined.

Place the vegetable oil into a wok and heat on high until shimmering.

Add the carrot and scallion, toss to combine.

When the scallion and carrot begin to blister add the rice then toss and stir until the rice starts to toast.

Add the urchin and shallots and toss until the urchin begins to color.

Add the sauces and stir through until well combined.

To serve – divide between two bowls and garnish with the fried shallots.