Pork Fried Rice

By dhalloway

Ingredients

• 4 teaspoons peanut oil, divided
• 2 large eggs
• 1/4 cup chopped scallions
• 1/2 cup carrots, diced or pre-shredded
• 3 cloves garlic, minced
• 2 cups leftover white rice
• 1/4 cup black bean sauce
• 1/4 cups reduced-sodium chicken broth, optional
• 1 cup diced cooked pork
• Salt and ground black pepper

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Heat 2 teaspoons of the oil in a large skillet over medium heat. Add eggs and cook 2 to 3 minutes, stirring frequently, until cooked through and scrambled. Remove eggs from pan and set aside.
To the same skillet over medium heat, add remaining 2 teaspoons oil. Add scallions, carrots and garlic and saute 2 minutes. Add rice and pork; cook 1 minute, stirring constantly. Add black bean sauce and stir to coat rice. If the black bean sauce is overly thick, add chicken stock and bring to a boil. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fluff with a fork and season, to taste, with salt and black pepper. Stir in cooked egg just before serving.

Serve with Bok Choy/Cashews