- 2 cups chicken broth
- 1 1/2 cups long grain white rice
- 5 tablespoons vegetable oil
- 1 pound thin pork loin chops, thinly sliced
- Salt and freshly ground pepper
- 2 teaspoons Chinese five-spice powder (available on the Asian food aisle or in the spice section at the grocery store)
- 2 large eggs, beaten
- 1/2 pound shiitake mushrooms, stemmed and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 2 small carrots, shredded (a couple of handfuls)
- 1 scallion, thinly sliced on an angle
- 1 cup fresh or thawed frozen peas
- 3 cloves garlic, finely chopped
- One 2-inch piece fresh ginger, peeled and grated or minced
- 1/3-1/2 cup Tamari (dark soy sauce)
In a medium size saucepan, bring the broth and 3/4 cup water to a boil. Stir in the rice, cover and cook over low heat for 18 minutes. Fluff with a fork and spread on a baking sheet to cool.
In a large, deep nonstick skillet or wok, heat two tablespoons oil over high heat. Season the pork with salt, pepper and the five-spice powder; add to the pan and stir fry for three minutes. Transfer to a plate.
Heat one tablespoon oil in the skillet, then add the eggs and scramble for two minutes. Push the eggs to the side of the pan, add the remaining two tablespoons oil and lower the heat to medium. Add the mushrooms, red bell pepper and carrots and stir fry for two minutes. Add the scallion, peas, garlic and ginger and stir fry for one minute. Add the cooked rice and crisp it for a couple of minutes. Stir in the Tamari and reserved pork. Serve hot from the wok and enjoy.