Breastfeeding Friendly Pork Fried Rice

Total time35 min

Prep time15 min

Cook time20 min

4.8

(30)

Fried rice is one of those deeply satisfying meals that hits every note — savory, hearty, and packed with texture — and this version delivers all of that while keeping things genuinely nourishing. Ground pork brings a solid hit of protein, eggs add healthy fats and extra fuel, and the carrots and peas sneak in real vegetable goodness without any fuss. Coconut aminos stand in for traditional soy sauce, keeping the flavor rich and umami-forward without the additives that can sometimes give nursing parents pause. The fresh ginger and garlic aren't just there for flavor — they're the kind of whole-food ingredients that feel like a smart choice when you're thinking about what goes into your body every day. Using day-old cold rice is the real technique secret here: it fries up with beautifully separate grains and a light golden crust that fresh rice simply can't achieve. Everything comes together in one wok, which means less cleanup on days when you're already running low on bandwidth. Top it with fresh cilantro if you have it, and dinner is genuinely done.

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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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