
Since it's been non-stop big, crazy complicated meals for awhile, I thought I would share something that I made a couple weeks ago that is super simple and full of unique flavor. Plus, I have been on a fried rice kick lately. Since I royally messed up my attempt at Bacon Fried Rice by failing to use enough water when making the brown rice, I tried to redeem myself by making 5-Vegetable Fried Rice with 5-Spice Pork. I was kinda skeptical about the 5-spice powder because I am generally not a huge fan of it, but I decided to give it another try. I'm glad I did because this MYOTO (Make Your Own Take Out) recipe hit the spot. I made the whole recipe and the leftovers didn't last long.
I hardly changed anything in this recipe, although I did use brown rice again (and used enough water when preparing it). I was surprised by how quickly this came together, even with all the chopping. If I hadn't made the brown rice (which took about 45 minutes), it would definitely have been done within 30 minutes, if you can chop at a normal rate.
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 sorta 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.
Yum! I've been wanting some fried rice lately too...so weird! I should try this!
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