Chestnut Free Pork Fried Rice

Total time35 min

Prep time15 min

Cook time20 min

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, sweet carrots, fluffy scrambled egg, and tender peas all tossed together in a savory, glossy sauce. The secret weapon is day-old cold jasmine rice — those dried-out grains are actually ideal here, frying up loose and golden instead of clumping into a soggy mess. Coconut aminos stand in for traditional soy sauce, bringing that deep, slightly sweet umami punch without any of the ingredients that can sneak into store-bought sauces and cause concern for people navigating tree nut allergies or related sensitivities. Every ingredient in this dish is straightforward and easy to verify, which makes it a genuinely stress-free cook. The high-heat technique — pressing the rice into the hot wok and letting it sit before stirring — is what gives you those lightly golden, slightly crispy grains that make homemade fried rice taste restaurant-worthy. Fresh ginger and garlic bloom in the oil before the rice even hits the pan, so the whole kitchen smells incredible. Finish it with a handful of cilantro and serve it straight from the wok while it's still steaming hot.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

3 cups cooked jasmine rice, day-old and cold
1 lb ground pork
3 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!