5-Vegetable Fried Rice With 5-Spice Pork

This a Rachael Ray recipe that I found in her Everyday with Rachael Ray magazine. This looks soooo fantastic.

• Ready In: 30 mins
• Serves: 4

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. In a medium saucepan, bring the broth and water to a boil.
2. Stir in rice, cover and cook over low heat for 18 minutes.
3. Fluff with a fork and spread on a baking sheet to cool.
4. In a large, deep nonstick skillet or wok, heat 2 tablespoons oil over high heat.
5. Season the pork with salt, pepper, and five-spice powder; add to the pan and stir-fry for 3 minutes.
6. Transfer to a plate.
7. Heat 1 tablespoon oil in the skillet, then add the eggs and scramble for 2 minutes.
8. Push the eggs to the side of the pan, add the remaining 2 tablespoons oil and lower the heat to medium.
9. Add the mushrooms, red bell pepper and carrots and stir-fry for 2 minutes.
10. Add the scallion, peas, garlic and ginger and stir-fry for 1 minute.
11. Add the cooked rice and crisp it for a couple of minutes.
12. Stir in the tamari and reserved pork.