3 Tbsp. olive oil
1 cup chopped red onion
3 cloves garlic, minced
1 Tbsp. fresh grated ginger
2 tsp. Chinese five-spice powder
12 oz. mushrooms (white or portobello are good, but use any kind you like), cut in 3/4-inch dice
1 1/2 cups jasmine rice
2 1/2 cups well-seasoned chicken stock
Salt and freshly ground pepper to taste
2 Tbsp. (or more) chopped cilantro/coriander leaves
Heat 2 Tbsp. of the oil in a heavy 3-quart saucepan. Add onion and cook over medium heat, stirring until tender but not brown. Stir in the garlic and ginger, cook briefly, then stir in the five-spice powder.
Add remaining oil and mushrooms. Stir and cook for 2 to 3 minutes, then stir in the rice.
Add stock, bring to a boil, and season to taste with salt and pepper. Cover, reduce heat to very low, and cook about 15 minutes, until rice is tender. Remove from heat and set aside, covered, for 5 minutes.
Fold in the cilantro/coriander and serve.