1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a large pot, heat the vegetable oil over medium heat. Add the onions and sauté until translucent, about 3 minutes.
3. Add the garlic and sauté until fragrant, around 1 minute. Then, add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
4. Stir in the soy sauce, sesame oil, and ground ginger. Mix well to coat the mushrooms and onions.
5. Add the rinsed rice to the pot, stirring to combine with the mushroom mixture.
6. Pour in the vegetable broth and bring to a boil. Lower the heat, cover, and let simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
7. Remove from heat and let it sit, covered, for about 5 minutes. This step allows the rice to steam and enhances the flavors.
8. Fluff the rice with a fork and garnish with sliced green onions and sesame seeds before serving.

Cooking is an art, and like my abuela, I encourage you to trust your senses. Adjust the seasoning to suit your taste, and don’t be afraid to experiment with additional ingredients like bell peppers or peas for a splash of color.