In a medium size saucepan, bring the broth and 3/4 cup water to a boil. Stir in the rice, cover and cook over low heat for 18 minutes. Fluff with a fork and spread on a baking sheet to cool.
In a large, deep nonstick skillet or wok, heat two tablespoons oil over high heat. Season the pork with salt, pepper and the five-spice powder; add to the pan and stir fry for three minutes. Transfer to a plate.
Heat one tablespoon oil in the skillet, then add the eggs and scramble for two minutes. Push the eggs to the side of the pan, add the remaining two tablespoons oil and lower the heat to medium. Add the mushrooms, red bell pepper and carrots and stir fry for two minutes. Add the scallion, peas, garlic and ginger and stir fry for one minute. Add the cooked rice and crisp it for a couple of minutes. Stir in the Tamari and reserved pork. Serve hot from the wok and enjoy.