Pan-Asian Fried Rice (Padma Lakshmi) Recipe

Ingredients

• 3 cups water
• 1 chicken bouillon cube
• 3 small bay leaves
• 1 tablespoon oriental sesame oil
• salt, to taste
• 1 1/2 cups converted rice
• 2 large eggs
• 2 egg whites
• 1 tablespoon oil
• 3 tablespoons vegetable oil
• 4 garlic cloves, minced
• 1 tablespoon gingerroot, minced
• 1 onion, chopped
• 1 green bell pepper, cut into 1-inch pieces
• 2 carrots, thinly sliced
• 1/2 lb shiitake mushroom, wiped clean, trimmed and sliced
• salt (to taste)
• 4 stalks celery, thickly sliced
• 3 cups coarsely chopped green cabbage
• 1 tablespoon garam masala
• 1/4-1/3 cup szechuan sauce (or to taste)
• 1 (8 ounce) can bamboo shoots, drained
• 1 (8 ounce) can water chestnuts, drained
• 1/2 cup water
• 2 -3 teaspoons chili paste (or to taste)
• 2 -3 teaspoons oriental sesame oil (or to taste)
• 1/2 cup minced fresh cilantro (to taste)