Beef Free Pork Fried Rice
Fried rice is one of those weeknight heroes that feels indulgent but comes together fast, and this version delivers serious wok-charred flavor without a single trace of beef. Ground pork is the star here — it cooks up savory and rich, breaking into tender little pieces that tuck into every grain of rice. Day-old jasmine rice is the secret weapon, since cold, dry grains fry up with that satisfying golden crispness instead of turning mushy. Coconut aminos stand in for traditional soy sauce, bringing a slightly sweet, umami-forward depth that ties the whole dish together beautifully. Scrambled eggs folded right into the wok, sweet carrots, and bright green peas round out the bowl with color and texture. It's the kind of meal that tastes like it came from your favorite takeout spot — except you made it at home, and you know exactly what went into it.
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Learn more →Ingredients
4 servings
- 3 cups cooked jasmine rice, day-old and cold
- 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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