Every Day with Rachael Ray: 5-Vegetable Fried Rice with 5-Spice Pork
In the November issue of Every Day with Rachael Ray, a recipe for 5-Vegetable Fried Rice with 5-Spice Pork caught my eye. I have been skeptical about 5-spice powder because several previous attempts to include it in recipes resulted in major failures. However, I decided to give it one more try and I’m glad I did. This MYOTO (Make Your Own Take Out) recipe hit the spot. Full of healthy vegetables and lean pork, it’s a perfect break from the norm.
I made the whole recipe for just two of us and the leftovers didn’t last long. The recipe came together surprisingly fast, even with all the chopping for the five vegetables. If I hadn’t substituted brown rice for the white rice called for in the recipe, it definitely would have been done within 30 minutes (if you can chop at a normal rate). Here’s the recipe with my comments in brackets:
2 cups chicken broth
1 1/2 cups long-grain white rice
5 tablespoons vegetable oil [I didn’t end up using all 5. I just played it by ear and looked at whether I needed more as I went along.]
1 pound thin pork loin chops, thinly sliced [Take the time to really thinly slice it. It will save cooking time and make it easier to eat with the rice.]
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 [No need to thaw them if you don’t have time. They will warm up nicely when you throw them into the rice, even if they’re frozen.]
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) [Don’t substitute regular soy sauce if you can find Tamari. I really think it makes a difference.]
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. [As I noted above, I made brown rice, but I did make it with chicken stock instead of water.] Fluff with a fork and spread on a baking sheet to cool. [I just piled it on a plate, since that will fit in the dishwasher!]
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.
