5-Vegetable Fried Rice with 5-Spice Pork Rachael Ray   From Every Day with Rachael Ray November 2006 FOUR SERVINGS 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 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 to 1/2 cup tamari (dark soy sauce) 1. 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. 2. 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. 3. 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.

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