Barley Free Pork Fried Rice

Total time35 min

Prep time15 min

Cook time20 min

Fried rice is one of those weeknight heroes that feels indulgent but comes together fast, and this version delivers serious wok-charred flavor with ground pork, sweet carrots, fluffy scrambled eggs, and tender peas. The secret weapon is day-old cold rice — those dried-out grains fry up beautifully, picking up golden color and staying perfectly separate instead of turning mushy. Coconut aminos stand in for traditional soy sauce, giving you that savory, slightly sweet depth without any grain-based ingredients sneaking in through the bottle. For anyone navigating a barley-free lifestyle, that swap matters more than it might seem, since conventional soy sauces and many Asian-style condiments can contain barley or barley-derived additives. The garlic and fresh ginger hit the hot wok just long enough to bloom into something fragrant and bold, and the whole dish comes together in one pan with minimal cleanup. A handful of fresh cilantro on top adds a bright finish, though it's completely optional if you're in the cilantro-skeptic camp. This is the kind of satisfying, crowd-pleasing dinner that no one at the table will suspect is anything other than exactly what they were craving.

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Ingredients

4 servings

3 cups cooked jasmine rice, day-old and cold
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1 lb ground pork
3 tbsp coconut aminos
2 tbsp coconut oil or avocado oil, divided
3 large eggs, lightly beaten
2 medium carrots, peeled and finely diced
1 cup frozen peas, thawed
3 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp salt, plus more to taste

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Break the cold cooked rice apart with your hands or a fork so there are no large clumps — loose, separate grains will fry evenly and develop better color.
2
Heat 1 tbsp of the oil in a large wok or 12-inch skillet over high heat until shimmering. Add the ground pork and cook, breaking it into small pieces with a spatula, for 5–6 minutes until no pink remains and the meat reaches 160°F (71°C) at the center. Transfer the cooked pork to a plate and set aside.

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