Hazelnut Free Pork Fried Rice

Total time35 min

Prep time15 min

Cook time20 min

4.8

(30)

Fried rice is one of those weeknight heroes that feels indulgent but comes together fast, and this version delivers serious wok-charred flavor with every bite. Ground pork gets cooked down into savory, caramelized crumbles, then tossed with golden rice, scrambled eggs, sweet carrots, and peas for a dish that hits every texture you want. Coconut aminos bring that deep, salty umami punch in place of traditional soy sauce, keeping the ingredient list clean and straightforward. Day-old jasmine rice is the real secret here — cold, separated grains fry up beautifully instead of turning mushy, and pressing them against a screaming-hot wok gives you those lightly golden, slightly crispy bits that make takeout so satisfying. For anyone navigating tree nut allergies, this recipe is naturally free of hazelnuts and any hazelnut-derived oils, with no sneaky sauces or condiments that could introduce hidden allergens. A handful of fresh cilantro on top adds a bright, herby finish that ties everything together. This is the kind of meal you'll want on rotation all year long.

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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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