Carrageenan 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 hits every craving at once — savory, satisfying, and endlessly flexible. The secret to getting those perfectly separated, lightly golden grains is starting with cold day-old rice, and this recipe leans into that technique fully. Ground pork gets cooked down into tender, flavorful crumbles, while carrots, peas, garlic, and fresh ginger build a base that smells absolutely incredible in the pan. Coconut aminos step in as the seasoning sauce here, delivering that deep, umami-rich flavor you want without any of the additives or thickeners that sneak into conventional soy sauces and bottled stir-fry blends — a real win when you're watching for hidden carrageenan in processed condiments. Scrambled eggs get folded right into the rice for extra richness, and the whole dish comes together in one wok with minimal cleanup. It's the kind of meal that tastes like takeout but gives you complete control over every single ingredient on the plate.

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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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