Pork Fried Rice

• 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

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.
8. If the black bean sauce is overly thick, add chicken stock and bring to a boil.
9. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed.
10. Fluff with a fork and season, to taste, with salt and black pepper.
11. Stir in cooked egg just before serving.

peanut oil, eggs, scallions, carrots, garlic, leftover white rice, black bean sauce, chicken broth, pork, salt

Taken from www.foodnetwork.com/recipes/robin-miller/pork-fried-rice-recipe.html (may not work)