5-Vegetable Fried Rice With 5-Spice Pork |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This a Rachael Ray recipe that I found in her Everyday with Rachael Ray magazine. This looks soooo fantastic. 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.
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