Caffeine 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 with every bite. Ground pork gets browned until crispy at the edges, then reunites with golden jasmine rice, scrambled eggs, sweet carrots, and peas in a dish that's genuinely satisfying from the first forkful. Coconut aminos stand in for traditional soy sauce, bringing that savory, slightly sweet depth without any of the additives that can sneak caffeine or other unwanted ingredients into your meal — a small swap that makes a real difference for anyone keeping a close eye on what goes into their food. The trick to getting that restaurant-style texture is starting with cold, day-old rice, which fries up loose and golden rather than steaming into a clump. Pressing the rice against a screaming-hot wok and letting it sit undisturbed for a minute is what creates those lightly crisped grains that make this dish so craveable. Fresh ginger and garlic do the heavy lifting on aromatics, so the flavor is bright and bold without relying on anything processed or hidden. A handful of fresh cilantro on top pulls it all together — simple, clean, and exactly the kind of meal you'll want on repeat.
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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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