“This a Rachael Ray recipe that I found in her Everyday with Rachael Ray magazine. This looks soooo fantastic.”

Ingredients Nutrition


  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.

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