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. ---------------------------------------------------------------------------
Nutrition
Ingredients
