Fried Rice

1 cup rice

2 cups water

7 tablespoons Chinese sesame oil

1/3 cup chopped tofu

½ cup bamboo shoots

1 medium carrot (coarsely grated)

1 small zucchini (chopped in fine pieces)

2 stalks celery (sliced in ½-inch slices)

1 cup thinly sliced cabbage

¼ pound fresh bean sprouts

¼ cup chopped almonds

2 teaspoons salt

1 tablespoon soy sauce

1 teaspoon grated fresh ginger

¼ teaspoon hing

1 tablespoon ground coriander

In 1-quart saucepan heat 1 tablespoon sesame oil, add rice, and fry for 30 seconds. Add water and ½ teaspoon salt and bring to a boil. Cover and cook on low heat for 18 minutes. Set aside.

In skillet heat 4 tablespoons sesame oil, grated ginger, and hing. Add carrots, zucchini, and celery, Cover and fry for 10 minutes in medium heat, stirring occasionally. Add cabbage, and fry for 5 more minutes uncovered. Add bean sprouts and bamboo shoots, and fry on high heat for 3 more minutes. Stir in soy sauce. Empty fried vegetables into a bowl.

In a skillet heat remaining 2 tablespoons sesame oil. Add chopped almonds and chopped tofu and fry for 1 minute. Add rice and fry for 2 minutes on high heat. Sprinkle with ground coriander and remaining salt. Add to vegetables and stir gently.

Serves 4.