Gelatin 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 with ground pork, sweet carrots, fluffy scrambled eggs, and tender peas all tossed together in one pan. The secret weapon is day-old cold rice — those dried-out grains fry up beautifully, picking up golden color and staying perfectly separate instead of turning mushy. Coconut aminos bring that savory, slightly sweet depth you'd expect from a classic soy-based sauce, and they do it without any of the hidden additives that can sneak into bottled condiments. Many store-bought fried rice sauces and seasoning blends contain gelatin or other animal-derived thickeners, so cooking from scratch with this straightforward ingredient list keeps everything clean and worry-free. The technique of pressing the rice against a screaming-hot wok and letting it sit undisturbed is what builds that irresistible lightly crisped texture — patience for just a minute or two makes a real difference. Fresh ginger and garlic round out the aromatics, and a handful of cilantro on top adds a bright finish that pulls the whole bowl together. It's the kind of satisfying, flavor-packed meal that earns a permanent spot in your regular rotation.
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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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