Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 771.33 Kcal (3229 kJ) | ||
| Calories from fat | 588.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.43g | 101% | |
|---|---|---|---|
| Cholesterol | 167.83mg | 56% | |
| Sodium | 3254.68mg | 136% | |
| Potassium | 674.54mg | 14% | |
| Total Carbs | 19.61g | 7% | |
| Sugars | 5.47g | 22% | |
| Dietary Fiber | 6.03g | 24% | |
| Protein | 24.34g | 49% | |
| Vitamin C | 58mg | 97% | |
| Vitamin A | 1mg | 33% | |
| Iron | 16.8mg | 93% | |
| Calcium | 109.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 178.58 Kcal (748 kJ) | ||
| Calories from fat | 136.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.15g | 101% | |
|---|---|---|---|
| Cholesterol | 38.86mg | 56% | |
| Sodium | 753.53mg | 136% | |
| Potassium | 156.17mg | 14% | |
| Total Carbs | 4.54g | 7% | |
| Sugars | 1.27g | 22% | |
| Dietary Fiber | 1.4g | 24% | |
| Protein | 5.63g | 49% | |
| Vitamin C | 13.4mg | 97% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 3.9mg | 93% | |
| Calcium | 25.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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