Black Pepper Free Pork Fried Rice

Total time35 min

Prep time15 min

Cook time20 min

4.8

(30)

Fried rice is one of those weeknight heroes that feels indulgent but comes together fast, and this version delivers every bit of that satisfying, savory comfort. The secret to getting those lightly golden, separated grains is starting with cold day-old jasmine rice — it hits the hot wok without steaming into a clump, giving you that irresistible slight crunch on the edges. Ground pork cooks up quickly and tucks into every bite alongside sweet carrots, tender peas, and fluffy scrambled egg folded right into the rice. Coconut aminos bring that deep, umami-rich soy sauce flavor without any of the usual additives, and fresh ginger and garlic do all the heavy lifting on the seasoning front. For anyone avoiding black pepper, this recipe is genuinely complete as written — there's no moment where you'd normally reach for the pepper mill and feel like something is missing. A handful of fresh cilantro on top adds a bright, herby finish that ties the whole bowl together beautifully. Make a big batch and you'll be glad you did, because the leftovers reheat like a dream.

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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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