Fried Rice
Fried Rice
Serves 4
• 1 cup rice
• 2 cups water
• 7 tablespoons Chinese sesame oil
• 1/3 cup chopped tofu
• 1/2 cup bamboo shoots
• 1 medium carrot (coarsely grated)
• 1 small zucchini (chopped in fine pieces)
• 2 stalks celery (sliced in 1/2 inch slices)
• 1 cup thinly sliced cabbage
• 1/4 pound fresh bean sprouts
• 1/4 cup chopped almonds
• 2 teaspoons salt
• 1 tablespoon soy sauce
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon hing
• 1 tablespoon ground coriander
• 2 cups water
• 7 tablespoons Chinese sesame oil
• 1/3 cup chopped tofu
• 1/2 cup bamboo shoots
• 1 medium carrot (coarsely grated)
• 1 small zucchini (chopped in fine pieces)
• 2 stalks celery (sliced in 1/2 inch slices)
• 1 cup thinly sliced cabbage
• 1/4 pound fresh bean sprouts
• 1/4 cup chopped almonds
• 2 teaspoons salt
• 1 tablespoon soy sauce
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon hing
• 1 tablespoon ground coriander
1. In 1-quart saucepan heat 1 tablespoon sesame oil, add rice, and fry for 30 seconds. Add water and 1/2 teaspoon salt and bring to a boil. Cover and cook on low heat for 18 minutes. Set aside.
2. In skillet heat 4 tablespoons sesame oil, grated ginger, and hing. Add carrots, zucchini, and celery. Cover and fry for 10 minutes on 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.
3. In 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.
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