Meals Matter

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Contributed By: aurealfae
Rachael Ray

Ingredients

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)

Preparation

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.

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