What You Need:
Meanwhile, coat the bottom of a large stockpot (anything that holds six to eight cups will work fine) with cooking spray and set the pan over medium-high heat. Add the mushrooms, onion, garlic and ginger and cook for three minutes, until the mushrooms start to release liquid. Add the chili sauce, salt and black pepper and stir to coat the vegetables. Add the beef and cook for four minutes, stirring frequently, until the mixture is browned on all sides.
Combine the rice and two cups of water in a medium saucepan and set the pan over high heat. Bring the water to a boil, reduce the heat to low. Cover and simmer for 15 to 20 minutes, until the rice is tender and the liquid is absorbed.