Citrus 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 without a drop of citrus anywhere in the mix. Many takeout and homemade fried rice recipes sneak in a splash of rice vinegar or a squeeze of lime, so making it from scratch is the surest way to keep things safe. Here, coconut aminos step in as the savory, slightly sweet backbone of the dish, coating every grain of rice in rich umami flavor while keeping the ingredient list clean and straightforward. Ground pork cooks up quickly and distributes beautifully throughout, so you get a little bit of meat in every bite alongside the scrambled eggs, sweet carrots, and peas. The trick to that satisfying, slightly crispy texture is day-old cold rice pressed against a screaming-hot wok — it's a small step that makes a huge difference. Fresh ginger and garlic do the heavy lifting on aromatics, giving the whole dish a warmth and depth that tastes like it took far longer than it did. Top it with a handful of cilantro if you like, and dinner is done.

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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 Coconut Secret Ssng Sce Orig Soy Free - 16.9 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
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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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