| 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.