Cinnamon Free Pork Fried Rice
Fried rice is one of those weeknight heroes that feels indulgent but comes together fast, and this version with ground pork and jasmine rice absolutely delivers on flavor. The savory depth here comes from coconut aminos, garlic, and fresh ginger — no spice blends, no pre-made sauces, and nothing that sneaks in unwanted warming spices. That matters a lot when you're navigating a sensitivity that hides in everything from takeout sauces to store-bought seasoning packets. Day-old cold rice is the real secret weapon — it fries up with beautifully separated grains and those irresistible golden edges you'd expect from a restaurant. Scrambled eggs folded right into the wok add richness, while sweet carrots and peas keep every bite interesting. The whole dish is built from straightforward, easy-to-verify ingredients, so you stay in complete control of what goes into the pan. Finish it with a handful of fresh cilantro and you've got a bowl that's bold, satisfying, and completely your own.
About FigFig 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
- 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!