- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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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