1. Heat 'Supra' pan size 20 or 22 cm. over medium heat. Add oil and fry taro until lightly golden brown. Remove from pan and set aside. Fry the mushrooms, dried shrimp, and pork separately; do not combine.
2. Drain the pan, leaving only 1/2 of the oil. Add chopped garlic, coriander root and salted radish. Fry until browned and fragrant. Remove from pan and set aside.
3. Put the rice into the pan and fry unil dry. Add fried mushroom, dried shimps, pork. add the garlic, coriander, and salted radish seasoning mixture. Add water bullion, salt, pepper powder and stir well. Cover with the the lid and continue heating unil rice mixture boils. Add spring onion, stir, cover, and continue cooking over medium heat until all water is absorbed or evaporated (no steam will be visible and the rice will look "dry")
4. Reduce heat and continue cooking over low heat for 5 minutes. Turn off the heat and let stand for 10 minutes. serve
