Dairy 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 without a drop of dairy anywhere in the mix. Ground pork gets cooked down until golden and savory, then reunited with fluffy scrambled eggs, sweet carrots, and bright peas for a bowl that hits every texture you want. The secret weapon here is coconut aminos, which brings that deep, slightly sweet umami punch you'd expect from soy sauce — and it keeps things completely free of hidden dairy additives that can sneak into some bottled sauces. Day-old cold rice is the real MVP of the technique: those dried-out grains press against the hot wok surface and develop a lightly golden crust that fresh rice simply can't achieve. Coconut or avocado oil rounds out the fat profile and keeps everything moving in the pan without any butter or ghee needed. It's the kind of dish that tastes like takeout but comes from your own kitchen, so you know exactly what went into it — and what didn't.
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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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