Pork Fried Rice

Total Time:
20 min
10 min
10 min

4 servings

  • 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

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.

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    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.
    Who knew you could make Asian "take out" at home so quickly and easily? We have Robin's cookbook and found this recipe for leftover pork. We had everything in the fridge or pantry, so it was a no-brainer. We added snap peas instead of frozen since we had them. Also added some chinese spice. Now, I just watched Robin make this dish on TV! It was as easy as it looks. Did not know about the bok choy side dish - will try that next time.
    Sorry but I am of Asian descent, and where she gets the black bean sauce is beyond me. The best secret to great fried rice is the Soy Sauce and the spices that go into it. And the best is always home made by mom U
     It may look pretty on the plate, but the taste is not authentic and will never be using her ingredients. Fried rice no matter how you make it can be quick and simple but it has to taste good to be worth it. Sorry Robin.
    this receipe is nice and different. normally when i make fried rice i just use soy sauce for the flavor. black bean sauce was a nice change. i use black bean sauce all the time. the black bean sauce must be an acquired taste.... i do agree with another reviewer you can add other veggies and meats to make it different
    We love pork fried rice, but this was way too salty. I'd forget the bean sauce and cut the chicken broth. I'm still looking for the best pork fried rice recipe. This isn't even close.
     Grand Lake, Colorado
    This dish was so delicious and very easy to make. It was a nice switch up from our normal dinner rountine.
    Instead of black bean sauce (which I didn't have on hand), I substituted oriental stir fry sauce. It was delicious!
    This recipe is so easy and quick. Whenever I have leftover rice, this is one of my new go-to recipes. My teenager loves this recipe. I sometimes substitute leftover bits of chicken for the pork. I also bump up the veggies and sometimes add frozen peas, peapods, and bean sprouts. I had never used black bean sauce before, but now I keep it in my fridge just for this recipe. Delicious!
    That black bean sauce was a waste of money and ruined the rice.......
    never heard of using blackbean and garlic in fried rice, I just got thru making shrimp in black bean sauce, not having made it for a long long time I used 2 tablespoons of the sauce let me tell you the sauce was so salty it was unedible and Robin used 1/4 cup of the sauce which I believe is an extra tablespoon,how can the food net let her give us such a recipe, it just totally stunk.
    We used leftover thin pork chops that were previously cooked with an Asian marinade, so they worked great with this recipe. Plus we had some extra jasmine rice, and were liberal with our ginger. The result was very tasty, and it was easy and quick to make.
    I thought it was a great leftover recipe for pork. I did add onions and a little bit of duck sauce which added a bit more flavor.
    My husband even likes this and that is hard to come by. Was easy!
    This was so tasty and an excellent use of leftover pork tenderloin and rice! So fast and quick! I couldn't find black bean sauce so I just used soy sauce and a little chicken broth and let it simmer down. Thanks Robin!
    this was very easy. even my husband who doesn't like rice just loves it.
    This recipe created the most bland prok fried rice I have ever tasted. In addition, adding the black bean sauce turned the rice a very dark brown color- not too pretty to look at.
    very taisty took abput 20 min. for prep and 15 min for cooking
    Umm.. wow.. you're not supposed to "boil" your rice in liquid when you make fried rice, and i've never seen anyone use black bean sauce like this. If you're even 10% chinese you wouldn't fry rice the way she does... I guess I have very high standard when it comes to Chinese food, but the recipe really has no authenticity
    The consistency was strange and the black bean sauce gave it an odd flavor. I won't be making this again but it was edible.
    Fast and Delicous
    My wife wanted Oriental food for Dinner last night, so I made Kung Pao Beef and this Pork fried rice, only I used Chicken. My wife loved it, we have tried to come up with Fried rice on our own and it never worked out. I enjoyed it and look forward to making it again.
    recipe was easy to follow and make
      thank you
    I thought it called for way too much bean sauce. Needs a little adjustment.
    I made this for my husband and I and we both loved it.......very easy and simple and delicious
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