Celery 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 feels indulgent but comes together fast, and this version delivers serious wok-charred flavor with every bite. Ground pork gets browned until golden and savory, then reunites with fluffy jasmine rice, sweet carrots, peas, and silky scrambled eggs for a dish that hits every texture you want. Coconut aminos bring that deep, umami-rich soy sauce vibe without any of the usual additives that can sneak into bottled sauces, making this a genuinely clean and satisfying bowl. The trick of using day-old cold rice is a game-changer — it fries up with beautifully separated grains and those irresistible lightly golden edges instead of turning mushy. Fresh ginger and garlic do a lot of heavy lifting here, layering in warmth and aroma that make the whole kitchen smell incredible. This is the kind of recipe that's easy enough for a Tuesday but good enough to make you feel like you actually cooked something. A handful of fresh cilantro on top pulls it all together, though it's honestly just as craveable straight from the wok.

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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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