3 tablespoons vegetable oil, divided
1/2 to 1 cup cubed tofu
1 1/2 cups chopped vegetables
1 tablespoon chopped garlic
4 cups cold, leftover, long-grained, white rice
Flesh from 5 durian seeds
2 tablespoons tamari or soy sauce
Hot chili pepper, to taste
1/2 cup chopped spring onion

Heat 2 tablespoons of the oil in a wok or large saute pan over medium-high heat. Stir-fry the tofu in oil until tofu is lightly browned.

Add the vegetables and garlic and stir-fry until crisp-tender. For lighter cooking, add a little water, cover pan and steam until soft.

Add the rice and remaining oil and stir until rice is evenly coated in oil. Add the durian, tamari or soy sauce and chili; continue cooking for another 3 minutes. Turn off heat and mix in the spring onion.

Makes 4 servings.