Ingredients for 4 servings:
1. 2 cups chicken broth
2. 3/4 cup water
3. 1 1/2 cups long-grain white rice
4. 5 tablespoons vegetable oil
5. 1 lb thin pork loin chop, thinly sliced
6. salt & freshly ground black pepper
7. 2 teaspoons Chinese five spice powder
8. 2 large eggs, beaten
9. 1/2 lb shiitake mushroom, stemmed and thinly sliced
10. 1 red bell pepper, seeded and thinly sliced
11. 2 small carrots, shredded (enough to equal a couple of handfuls)
12. 1 scallion, thinly sliced on an angle
13. 1 cup frozen peas, thawed
14. 3 garlic cloves, finely chopped
15. 1 piece fresh ginger (2-inch piece peeled and grated)
16. 1/3-1/2 cup tamari (dark soy sauce)

Directions:
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.

Enjoy your meal!