1/2 cup vegetable oil
1 cup extra virgin olive oil
1/2 cup rice vinegar
2 teaspoons white sugar
2 cloves garlic, minced
3 tablespoons olive oil
1 (31 ounce) can sliced mushrooms, drained
2 tablespoons chopped fresh parsley
In a large saucepan, heat oil over medium heat. Add olive oil, and stir fry in a large skillet until crisp. Remove skillet from heat, and add vinegar and sugar. Simmer until rice is slightly brown, about 5 minutes. Mix garlic, olive oil, mushrooms, and parsley. Pour over rice. Chill overnight, turning occasionally.