5-vegetable Fried Rice With 5-spice Lamb

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups chicken broth
• 3/4 cup water
• 1 1/2 cups long-grain rice
• 5 tablespoons vegetable oil
• 1 lb thin lamb loin chop, thinly sliced
• salt & freshly ground black pepper
• 2 teaspoons chinese five spice powder
• 2 large eggs, beaten
• 1/2 lb shiitake mushroom, stemmed and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 2 small carrots, shredded (enough to equal a couple of handfuls)
• 1 scallion, thinly sliced on an angle
• 1 cup frozen peas, thawed
• 3 garlic cloves, finely chopped
• 1 piece fresh ginger (2-inch piece peeled and grated)
• 1/3-1/2 cup tamari (dark soy sauce)

Recipe

• 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 lamb 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 lamb.