Gluten Free Pork Fried Rice

Total time35 min

Prep time15 min

Cook time20 min

4.8

(30)

Fried rice is one of those takeout cravings that can feel totally off-limits when you're avoiding gluten — most restaurant versions and bottled sauces are loaded with soy sauce that contains wheat. This version swaps in coconut aminos, which delivers that same savory, slightly sweet depth without any gluten concerns, making the whole dish genuinely safe to enjoy. Ground pork gets cooked down into crispy, flavorful crumbles that cling to every grain of rice, while carrots, peas, garlic, and fresh ginger round things out with color and a little kick. The technique here is what makes it special: day-old cold rice pressed against a screaming-hot wok develops those lightly golden, slightly crispy edges that separate great fried rice from a soggy disappointment. Scrambled eggs get folded right in for richness, and a handful of fresh cilantro on top adds a bright, herby finish. It comes together in one pan and hits every note — savory, satisfying, and genuinely better than anything you'd order in.

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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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