Chicken 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, and sweet peas tucked into every bite. The secret to getting that restaurant-style texture is starting with day-old cold rice — it fries up loose and golden instead of steaming into a sticky clump. Coconut aminos bring a savory, slightly sweet depth that coats every grain beautifully, while fresh ginger and garlic keep things bright and aromatic. Cooking the pork first and setting it aside means it stays juicy and doesn't overcrowd the pan, which is the move that separates good fried rice from great fried rice. The whole dish comes together in one wok, which means less cleanup and more time actually enjoying dinner. Fresh cilantro on top is optional, but it adds a pop of color and freshness that really ties everything together. This is the kind of meal you'll find yourself making on repeat.
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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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