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Chad Hamilton
About your mungbean and brown rice recipe.
"When the rice/mung beans are ready spoon about half the rice/mung bean mix into the frying pan with the spices and thoroughly mix. You're done. "
Why do you only use half of it? Do you save the other half and fry it up with more spices next time you want it, if so, why not do the whole batch and then nuke it later on?
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