5-Vegetable Fried Rice With 5-Spice Pork

Ingredients

• 2 cups chicken broth
• 3/4 cup water
• 1 1/2 cups long-grain white rice
• 5 tablespoons vegetable oil
• 1 lb thin pork loin chop, thinly sliced
• salt & freshly ground black pepper
• 2 teaspoons Chinese five spice powder
• 2 large eggs, beaten
• 1/2 lb shiitake mushroom, stemmed and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 2 small carrots, shredded (enough to equal a couple of handfuls)
• 1 scallion, thinly sliced on an angle
• 1 cup frozen peas, thawed
• 3 garlic cloves, finely chopped
• 1 piece fresh ginger (2-inch piece peeled and grated)
• 1/3-1/2 cup tamari (dark soy sauce)

Directions

1. 1

   In a medium saucepan, bring the broth and water to a boil.

2. 2

   Stir in rice, cover and cook over low heat for 18 minutes.

3. 3

   Fluff with a fork and spread on a baking sheet to cool.

4. 4

   In a large, deep nonstick skillet or wok, heat 2 tablespoons oil over high heat.

5. 5

   Season the pork with salt, pepper, and five-spice powder; add to the pan and stir-fry for 3 minutes.

6. 6

   Transfer to a plate.

7. 7

   Heat 1 tablespoon oil in the skillet, then add the eggs and scramble for 2 minutes.

8. 8

   Push the eggs to the side of the pan, add the remaining 2 tablespoons oil and lower the heat to medium.

9. 9

   Add the mushrooms, red bell pepper and carrots and stir-fry for 2 minutes.

10. 10

    Add the scallion, peas, garlic and ginger and stir-fry for 1 minute.

11. 11

    Add the cooked rice and crisp it for a couple of minutes.

12. 12

    Stir in the tamari and reserved pork.