Fried Rice With 5-Spice Bacon

• 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

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 about 18 minutes. Alternatively, use a rice cooker to prepare the rice.
2. In a large, deep nonstick skillet or wok, heat 2 tablespoons oil over high heat.
3. Season the pork with salt, pepper and the five-spice powder.
4. Add to the pan and stir-fry for 3 minutes. Transfer to a plate.
5. Heat 1 tablespoon oil in the skillet, then add the eggs and scramble for 2 minutes.
6. Push the eggs to the side of the pan, add the remaining 2 tablespoons oil and lower the heat to medium.
7. 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.
8. Add the cooked rice and crisp it for a couple of minutes. Stir in the tamari and reserved pork.

chicken broth, longgrain white rice, olive oil, bacon, spice powder, eggs, red bell pepper, carrots, scallion, fresh peas, garlic, fresh ginger, tamari, salt

Taken from www.food.com/recipe/fried-rice-with-5-spice-bacon-217095 (may not work)