Pork Fried Rice

Pork Fried Rice

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

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.