Capsaicin Free Pork Fried Rice
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. Ground pork gets cooked until golden and crumbly, then reunited with fluffy jasmine rice, sweet carrots, peas, and scrambled egg for a dish that hits all the right textures. Coconut aminos bring that deep, umami-rich flavor you'd expect from a classic soy-based stir-fry, making it a smart swap that works beautifully without any heat-based ingredients sneaking in. For anyone managing capsaicin sensitivity, takeout fried rice can be a minefield — even "mild" versions often hide chili oil or spiced sauces — so cooking this at home puts you fully in control. The technique here is what makes it sing: day-old cold rice, a screaming-hot wok, and a little patience to let the grains develop those lightly golden, slightly crispy edges. Fresh ginger and garlic do all the heavy lifting on aromatics, giving the dish plenty of depth and warmth without any of the burn. A handful of cilantro on top is optional but adds a bright, fresh finish that pulls the whole bowl together.
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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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