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Saute rice and mushrooms in oil until rice begins to get toasted and darker brown. Add the broth/water (It will steam up), cover (with air vent), and turn to low. Cook rice as you regularly would, until liquid is gone, and rice is tender.

"An easy Thai influenced summer salad that also tastes great heated up the next day."

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wonderful, fragrant rice dish. it has a beautiful golden yellow color. i got this recipe from a local newspaper food column and am very grateful to chat mingkwan, who published it in the paper.