| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 549 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 20 g |
| Cholesterol | 114 mg |
| Sodium | 494 mg |
| Serving Size | 1 of 4 servings |
| Calories | 549 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 20 g |
| Cholesterol | 114 mg |
| Sodium | 494 mg |
Reviews
Mine turned out a little mushy but it tasted great. I used brown rice and had about 1/4 can of left over black beans with sauce so I used it all. Also threw in a few fresh mushrooms. We both had second helpings.
This was absolutely delicious! Use week old leftover rice from a Chinese restaurant for best results
This was terrible. What a waste of ingredients and money!!!
For everyone complaining that this isn’t authentic because of the black bean sauce, I think you need to get over it. She doesn’t claim that its authentic! That’s whats wonderful about cooking and trying new things. There are a million variations of different recipes. How boring if we only made things the original “authentic” way. If you don’t like black bean sauce make a different variation. For those that do..Enjoy! That’s what cooking is all about!
I should have followed my instinct before making this one, as I had a feeling the Black Bean Sauce would be too much 🙁 Tried adding the chicken broth to make it less salty but it still didn’t help.
Loved this recipe…very easy to make…got rid of several left overs including refried beans ( used instead of black bean sauce) from a taco night……going to add soy sauce in the cooking process next time
I have been looking for an easy….tasty fried rice recipe and this one works great….I was able to use up lots of leftovers and made them look totally different than the first time.
I use this recipe all the time to use up leftovers. Sometimes chicken, sometimes pork…..or no meat at all. And I throw whatever leftover veggies I have on hand in. I keep a jar of the black bean sauce in my pantry.
Whole family loves….including 7 year old Grandson!
This sounds really great and yes daych you really must buy the black bean sauce especially if you cook a lot of chinese foods. It sounds really shallow me telling you to buy the black bean sauce but it’s so worth it. Thanks My bad. Hoisen sauce is what I was thinking. Sorry. Do use the Hoisen and you should (hopefully love it.
I made it without the black bean sauce because it’s not an ingredient I think about when I think of fried rice. I added chicken broth and everyone added soy sauce. It was good not great, but I will probably make it again.