High Fructose Corn Syrup Free Pork Fried Rice
Fried rice is one of those weeknight heroes that tastes like it took way more effort than it did — savory, a little smoky, packed with protein and vegetables, and deeply satisfying in every bite. The secret weapon here is coconut aminos, which delivers that rich, umami-forward depth you expect from a classic soy-based sauce without any of the sweeteners or additives that make so many bottled condiments a problem. Standard soy sauce and many stir-fry sauces are loaded with high fructose corn syrup or other hidden sugars, so swapping in coconut aminos is a genuinely smart move that doesn't sacrifice any flavor. Ground pork brings hearty richness, while the carrots, peas, and scrambled eggs round out the dish with color, texture, and a little natural sweetness. Using day-old cold rice is the real technique that separates good fried rice from great fried rice — those dry, separate grains hit the hot wok and develop a lightly golden crust that fresh rice simply can't achieve. Everything comes together in one pan over high heat, which means bold flavor and minimal cleanup. Top it with a handful of fresh cilantro and dinner is done.
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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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