Lactose 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 without a drop of dairy anywhere in the recipe. The secret to getting those lightly golden, separate grains is starting with cold, day-old jasmine rice — it hits the hot surface and crisps up instead of steaming into a clump. Ground pork gets cooked down until beautifully browned, then reunited with the rice along with sweet carrots, peas, and fluffy scrambled eggs folded right in. Coconut aminos bring that deep, savory umami punch you'd expect from a classic soy sauce, and coconut oil keeps everything moving in the wok without any butter or cream sneaking in. For anyone who's learned to scan ingredient labels on takeout containers or bottled sauces, making this at home means you control every single thing that goes into the pan. A handful of fresh cilantro on top adds a bright, herby finish that makes it feel restaurant-worthy. This is the kind of dish that disappears fast — make a big batch and you'll be glad you did.

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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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