We absolutely love making stir-fry, mostly because you can add whatever protein you have on hand and however many types of vegetables and spices you like, and the dish will most likely come out tasting fantastic. In addition, you can easily make a stir-fry relatively healthy by cutting down on the protein, or cut it out altogether if you want, and beefing up the amount of vegetables you use. This recipe is great for that, because you can easily reduce the amount of pork and increase the amount of shitake mushrooms to give you the same texture and relative flavors with more health benefits. One important thing to note – the tamari sauce is extremely salty and we have yet to find a low-sodium option for this particular ingredient. There is really no need to salt the pork before cooking, because we can promise you that the finished product will be sufficiently salted, and therefore evenly balanced in flavor, just with the tamari sauce. This dish is quick, easy, and can be altered to include more or less vegetables depending on what’s in your pantry. Feel free to switch up this dish, but definitely keep the five-spice powder to season either your protein of choice or sprinkle over the vegetables while stir-frying if you decide to make the recipe vegetarian. Great weeknight meal that will please a crowd – enjoy!
2 cups chicken broth
¾ cup water
1 ½ cups long-grain white or Jasmine rice [1020 calories]
5 tablespoons vegetable oil [600 calories]
1 – 1 ½ pounds boneless pork loin chops, sliced thin [1020 – 1530 calories]
Freshly ground black pepper
2 teaspoons Chinese five-spice powder
2 large eggs, beaten [140 calories]
½ pound shitake mushrooms, stemmed and thinly sliced
1 red bell pepper, seeded and thinly sliced
2 small carrots, shredded
1 bunch of scallions, thinly sliced on an angle, divided
2-inch piece of fresh ginger, peeled and grated
3 cloves garlic, minced
½ cup tamari (dark soy sauce) [80 calories]
Calories per serving: 475 – 560
In a medium saucepan, bring the broth and water to a boil. Stir in the rice, cover the saucepan, and cook over medium-low heat for ~ 18 minutes. When finished cooking, fluff with a fork and then spread on a baking sheet lined with aluminum foil to cool.
In a wok or large, deep nonstick skillet, heat 2 tablespoons of oil over high heat. Season the sliced pork with pepper and the five-spice powder; rub in well and evenly. Add pork to the pan when the oil is nearly smoking, then stir-fry until cooked through, about 5 minutes. Transfer the pork to a plate and set aside.
Heat 1 tablespoon of oil in the wok, then add the beaten eggs and scramble for 2 minutes. Push the scrambled eggs to the side of the wok, add the remaining 2 tablespoons of oil, and lower the heat to medium. Add mushrooms, bell pepper, and carrots; stir-fry for ~ 2 minutes. Add about 2/3 of the scallions, all of the garlic, and all of the ginger to the pan, and stir-fry for 1 minute.
Add the cool rice to the vegetables and toss for a few minutes until the rice crisps up a bit. Add the pork back to the mixture, pour in the tamari, and mix well.
Serve with extra scallions on top for flavor and color.
This recipe originally appeared in the September 2007 issue of Rachael Ray Everyday and was featured on her daytime talk show during the same month as well. We only slightly altered this recipe by suggesting you cut out the salt (we added it to the meat and the dish was a tad on the salty side), skipping the frozen peans (yuck!), and using brown Jasmine rice. If you’d like the original, it can be found here
5-Vegetable Fried Rice with 5-Spice Pork.