Fried Rice With 5-Spice Bacon - cooking recipe

Ingredients

2 cups chicken broth
1 1/2 cups long-grain white rice
5 tablespoons olive oil, divided
1 lb bacon, chopped thinly
2 teaspoons Chinese five spice powder
2 large eggs, beaten
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 peas
3 garlic cloves, finely chopped
4 tablespoons fresh ginger, peeled and grated
1/2 cup tamari (dark soy sauce)
salt & freshly ground black pepper

Preparation

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 about 18 minutes. Alternatively, use a rice cooker to prepare the rice.
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.
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 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.