1 cup rice
2 cups water
7 tbsp Chinese sesame oil
1/2 cup chopped tofu
1/2 cup bamboo shoots
1 medium carrot (coarsely grated)
1 small zucchini (chopped into fine pieces)
2 stalks celery (sliced in ½-inch slices)
1 cup finely sliced cabbage
1/4 lb fresh bean sprouts
1/4 cup chopped almonds
2 tsp salt
1 tbsp Soya sauce
1 tsp grated fresh ginger
1/4 tsp asafoetida
1 tbsp ground coriander

Fried Rice

1. In a 1-quart saucepan heat 1 tbsp sesame oil, add rice. And fry for 30 seconds. Add water and 1/2 tsp salt and bring to a boil. Cover and cook on low heat for 20 minutes. Set aside.
2. In a skillet heat 4 tbsp sesame oil, grated ginger, and asafoetida. Add carrots, zucchini and celery. Cover and fry for 10 minutes on medium heat, stirring occasionally.
3. Add cabbage and fry for 5 more minutes uncovered. Add bean sprouts and bamboo shoots and fry for another 3 minutes on high heat. Stir in Soya sauce and empty fried vegetables into a bowl.
4. In a skillet heat remaining 2 tbsp sesame oil. Add chopped almonds, tofu and fry for 1 minute. Add rice and fry for 2 more minutes on high heat.
5. Sprinkle with ground coriander and remaining salt. Add to vegetables and stir gently. Serve hot.