Honey Free Pork Fried Rice

Total time35 min

Prep time15 min

Cook time20 min

4.8

(30)

Fried rice is one of those weeknight staples that feels indulgent but comes together fast, and this version delivers serious wok-charred flavor without a drop of sweetener in sight. A lot of takeout and bottled sauce versions sneak honey or other sweeteners into the mix, but here coconut aminos do all the heavy lifting — bringing that savory, slightly umami depth you want without anything sweet hiding in the background. Day-old jasmine rice is the real secret weapon, since the dried-out grains fry up beautifully and pick up golden color in the hot wok instead of turning mushy. Ground pork cooks quickly and gets into every bite, while the carrots, peas, garlic, and ginger round things out with freshness and a little heat. The scrambled egg technique — pushed to the center of the pan and folded in at just the right moment — keeps the texture light and cohesive rather than rubbery. It's the kind of dish that tastes like it took way more effort than it did, and leftovers (if there are any) reheat like a dream.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!