Wash the bamboo shoot to remove any white residue. Cut the root and tip separately. Slice the tip into bite-sized pieces and the root into thin slices. Pat the fried tofu with a paper towel to remove excess oil, then cut into thirds and slice into 5mm strips.

In a pan, combine bamboo shoot, fried tofu, and the seasoning ingredients. Bring to a boil, cover, and simmer on low heat for 10 minutes. Separate the cooked ingredients from the broth and let cool.

Add the rice, glutinous rice, and the reserved broth into the rice cooker. Add water up to the 2-cup mark, mix, and flatten the rice. Spread the cooked ingredients on top and cook as usual.