Korean Vegetable Rice Bowl

Ingredients

1 2/3 cups Asian short-grain white or sushi rice

2 cups water

1 (10- to 12-ounce) bunch flat-leaf spinach, stems discarded

1/2 pound fresh soybean or mung-bean sprouts, trimmed

2 large carrots

1 small zucchini, trimmed

1 cup drained preserved fiddlehead fern stems (also called bracken fern, kosari, or warabi; optional)

1/4 cup plus 2 teaspoons vegetable oil

6 ounces fresh shiitake mushrooms, stems discarded and caps cut into very thin slices (2 cups)

6 teaspoons finely chopped garlic (from 4 cloves)

1 1/2 teaspoons salt

1 1/2 teaspoons Asian sesame oil

2 teaspoons sesame seeds,

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