- 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 black pepper
- 2 teaspoons Chinese five-spice powder
- 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
- 1 (2 inch) piece fresh ginger, peeled and grated or minced
- 1/3 cup tamari (dark soy sauce)
- In a medium 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 2 tablespoons oil over high heat. Season the pork with salt, pepper and the five-spice powder; add to the pan and stir-fry for 3 minutes. Transfer to a plate.
- Heat 1 tablespoon oil in the skillet, then add the eggs and scramble for 2 minutes. Push the eggs to the side of the pan, add the remaining 2 tablespoons oil and lower the heat to medium. Add the mushrooms, red bell pepper and carrots and stir-fry for 2 minutes. Add the scallion, peas, garlic and ginger and stir-fry for 1 minute. Add the cooked rice and crisp it for a couple of minutes. Stir in the tamari and reserved pork.