Emulsifier 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 single additive or emulsifier in sight. The secret weapon is coconut aminos, which brings that savory, slightly sweet depth you'd expect from soy sauce but skips the processed additives that make many bottled condiments a problem. Coconut oil or avocado oil keeps things clean on the fat side too, so every ingredient pulling flavor duty here is genuinely whole and straightforward. Day-old jasmine rice is the real MVP — cold, separated grains hit the hot wok and develop those lightly golden, slightly crispy edges that make fried rice worth eating in the first place. Ground pork cooks down into savory little bits that get tucked into every forkful alongside sweet peas, tender carrots, and scrambled egg folded right into the rice. Fresh ginger and garlic do the heavy lifting on aromatics, so the dish tastes bright and layered without relying on any flavor-enhancing additives. It's the kind of meal that satisfies a takeout craving completely on your own terms.
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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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