Pork Fried Rice

Ingredients

• 0.3 cup black bean garlic sauce 
• 0.5 cup carrots diced
• 2 large eggs 
• 3 cloves garlic minced
• 4 servings salt and ground pepper black
• 0.3 cups chicken broth reduced-sodium
• 4 teaspoons vegetable oil; peanut oil preferred divided
• 1 cup fatty pork diced cooked
• 0.3 cup scallions chopped
• 2 cups rice white leftover

Equipment

• frying pan

Directions

1. Heat 2 teaspoons of the oil in a large skillet over medium heat.
2. Add eggs and cook 2 to 3 minutes, stirring frequently, until cooked through and scrambled.
3. Remove eggs from pan and set aside.
4. To the same skillet over medium heat, add remaining 2 teaspoons oil.
5. Add scallions, carrots and garlic and saute 2 minutes.
6. Add rice and pork; cook 1 minute, stirring constantly.
7. 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.