Gut Friendly Pork Fried Rice

Total time35 min

Prep time15 min

Cook time20 min

4.8

(30)

Fried rice is one of those weeknight staples that can quietly wreak havoc on a sensitive gut when it's loaded with soy sauce, mystery oils, and heavily processed add-ins. This version keeps things clean and genuinely satisfying, swapping conventional soy for coconut aminos and using whole, easy-to-digest ingredients throughout. Ground pork gets cooked through and broken into savory little crumbles, while fresh ginger and garlic bring warmth and depth without overwhelming the dish. Day-old jasmine rice is the secret weapon here — 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. Carrots and peas add color and a gentle sweetness, and scrambled eggs folded right into the rice make every bite feel hearty and complete. Coconut aminos tie everything together with a mellow, slightly sweet umami flavor that's noticeably gentler than traditional soy-based sauces. Fresh cilantro on top is optional but adds a bright finish that makes the whole bowl feel a little more special.

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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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