Recipe by Super San Mateo Chefs
Delightful fried rice with excellent flavor. Serve as a side or main dish.
- 2 cups chicken broth
- 1 1⁄2 cups long-grain white rice
- 5 tablespoons olive oil, divided
- 1 lb bacon, chopped thinly
- 2 teaspoons Chinese five spice powder
- 2 large eggs, beaten
- 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 peas
- 3 garlic cloves, finely chopped
- 4 tablespoons fresh ginger, peeled and grated
- 1⁄2 cup tamari (dark soy sauce)
- salt & freshly ground black pepper
Directions See How It's Made
- 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 about 18 minutes. Alternatively, use a rice cooker to prepare the rice.
- 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 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.