Cashew 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 ground pork, fluffy scrambled eggs, sweet carrots, and tender peas. Coconut aminos bring that savory, umami-rich depth you'd expect from a classic soy-based sauce, making this a smart swap that keeps the dish completely tree-nut free without sacrificing anything in the flavor department. Takeout versions can be a real gamble when you're avoiding certain ingredients, since sauces and oils at restaurants often contain hidden nuts or shared prep surfaces — cooking this at home puts you fully in control. The trick to getting that satisfying golden crust on the rice is starting with cold, day-old grains and letting them press against a screaming-hot wok undisturbed for a minute at a time. Ground pork cooks down into savory little crumbles that distribute beautifully through every bite, and the fresh ginger and garlic give the whole dish a bright, aromatic lift. A handful of fresh cilantro on top is optional but genuinely worth it if you have it on hand. This is the kind of meal that tastes like it took way more effort than it actually did.
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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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