Citric Acid Free Pork Fried Rice
Fried rice is one of those deeply satisfying weeknight meals that usually comes loaded with soy sauce — and most commercial soy sauces sneak in citric acid as a preservative. This version swaps in coconut aminos, which delivers that same savory, umami-rich depth without any of the additives that can be a problem. The result is a dish that tastes completely authentic and indulgent, not like a compromise. Ground pork gets cooked until golden and crumbled, then reunited with day-old jasmine rice that's been pressed against a screaming-hot wok until some of those grains turn lightly crispy and golden. Scrambled eggs folded right into the rice add richness, while diced carrots and sweet peas keep every bite interesting. Fresh ginger and garlic do the heavy lifting on flavor, so nothing feels flat or one-note. It comes together fast, reheats beautifully, and honestly tastes better than most takeout versions.
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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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