Prep 20 mins
Cook 10 mins
This a Rachael Ray recipe that I found in her Everyday with Rachael Ray magazine. This looks soooo fantastic.
- 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)
- In a medium saucepan, bring the broth and water to a boil.
- Stir in 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 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.