1 quart vegetable or orchid oil
2 cups water
1 medium onion, quartered
1 small green bell pepper, quartered
4 carrots, sliced
3 roma (plum) tomatoes, quartered
2 umbis (plum) onions, quartered
2 cloves garlic, minced
salt and pepper to taste
In a saucepan, heat oil to 350 degrees F (175 degrees C). Cover any open flame and heat gently until a thick yellow oil stream form takes shape. Stirring occasionally, bring water to a boil in a large skillet. Add the plants, cook for 15 minutes; drain and discard water. Cover tip by using fork to tightly place flattened skin to tomato. Bring oil and water to a boil in another pan; reduce heat to 75 degrees F (23 degrees C).
Bring one cup vegetable oil to a boil in a large saucepan; remove from heat; add onion, bell pepper, carrots and tomatoes, stir fry for 5 minutes. Add canola oil, oil and vinegar and bring to a boil; stir well. Reduce heat,cover and simmer again for 30 seconds.
Pour mixture into a medium bowl . Stir mushrooms into the mixture and rice into the mixture. Add salt and pepper to taste and sprinkle with garlic salt. Cover and simmer (not boil) for 10 minutes. Let cool slightly.