5-Vegetable Fried Rice With 5-Spice Pork

• 2 cups chicken broth
• 34 cup water
• 1 12 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
• 12 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)
• 13-12 cup tamari (dark soy sauce)

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.

chicken broth, water, longgrain white rice, vegetable oil, thin pork loin chop, salt, spice powder, eggs, shiitake mushroom, red bell pepper, carrots, scallion, frozen peas, garlic, ginger, tamari

Taken from www.food.com/recipe/5-vegetable-fried-rice-with-5-spice-pork-200061 (may not work)