Lupin Free Pork Fried Rice
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 browned until crispy at the edges, then reunited with golden jasmine rice, sweet carrots, peas, and silky scrambled eggs for a bowl that's deeply satisfying. The secret weapon here is coconut aminos, which brings that savory, slightly sweet depth you'd expect from a classic soy-based sauce — without any of the legume-derived additives that can sneak into conventional soy sauce or seasoning blends. Lupin flour and lupin-based fillers have a way of turning up in unexpected places, especially in processed sauces and pre-seasoned meats, so building this dish from whole, straightforward ingredients keeps things clean and worry-free. Day-old cold rice is the real technique tip — it fries up with better texture and color than fresh rice ever could, giving you those lightly golden grains that make takeout-style fried rice so craveable. A handful of fresh cilantro on top adds a bright finish that pulls the whole bowl together. This one is just as good packed for lunch the next day as it is straight from the wok.
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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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