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5-Vegetable Fried Rice with 5-Spice Pork

Posted by on Aug. 17, 2011 at 1:38 AM
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 I got this recipe from Rachel Ray...

5-Vegetable Fried Rice with 5-Spice Pork

  • 4 Servings
  • Prep 5 min
  • 5 25 30

    Ingredients

    • 2 cups chicken broth
    • 1½ 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)

    Directions:

    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.

    Be real and unashamed.  Even of your faults.  -Amy Bloom

    by on Aug. 17, 2011 at 1:38 AM
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