Fructose 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 the ingredients that can trip up a low-fructose lifestyle. The swap that makes it work is coconut aminos in place of traditional soy sauce — it brings that savory, umami depth without the high-fructose additives hiding in many store-bought sauces. Ground pork cooks up rich and satisfying, breaking into tender little pieces that get tucked into every bite alongside scrambled egg and golden rice. Day-old jasmine rice is the secret weapon here — cold, separated grains hit the hot wok and develop those lightly crispy edges that make takeout-style fried rice so craveable. Carrots and peas keep things colorful and add just enough sweetness without pushing into problematic territory, while fresh ginger and garlic bring warmth and aroma that make the whole kitchen smell incredible. A handful of cilantro on top is optional but genuinely worth it for that bright, fresh finish. This is the kind of meal that goes straight into the regular rotation.

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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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