Pan-Asian Fried Rice

Rice: In a saucepan set over moderately high heat bring the water to a boil, add the bouillon cube, bay leaves, sesame oil, and salt to taste, and stir to dissolve bouillon. Add the rice, bring back to the boil, stir� ring, and simmer, covered, for 20 minutes. Let stand for 5 minutes. Trans�fer rice to a bowl and fluff with a fork. Discard bay leaves.

Egg sheets: In a bowl whisk together the whole eggs, egg whites, and salt. In a large non-stick skillet set over moderate heat, warm the oil until it is hot, add the egg mixture, lifting and tilting the pan to coat the bottom evenly with the egg, and let it cook until set on the underside. Turn and let cook until eggs are completely set. Transfer to a plate and let cool. Cut into shreds.

In a wok or casserole set over moderately high heat, warm the oil until it is hot. Add the garlic and ginger root and stir-fry for 1 minute, or until fra�grant. Add the onion, green pepper, carrots, mushrooms, and salt and stir� fry 5 minutes. Add the celery and cabbage and stir-fry 3 minutes more. Add the Garam Masala and Szechuan sauce, and stir-fry 2 minutes. Add the bamboo shoots, water chestnuts and Yz cup water and let cook, stirring, 3 to 5 minutes, or until vegetables are crisp-tender. Add the rice and egg sheets, and stir-fry until rice is heated through. Season with the chili paste, sesame oil, and cilantro. Adjust seasonings. Transfer mixture to a large serving dish.