MSG Free Pork Fried Rice
Fried rice is one of those weeknight heroes that feels indulgent but comes together fast, and this version delivers every bit of that satisfying, savory depth you're after. The secret weapon here is coconut aminos, which brings a rich, slightly sweet umami punch in place of traditional soy sauce — no hidden additives, no flavor enhancers, just clean ingredients doing all the heavy lifting. Ground pork gets cooked down until golden and crumbly, then reunited with fluffy scrambled eggs, sweet carrots, and peas for a bowl that hits every texture at once. Day-old jasmine rice is the real MVP of the technique — those cold, separate grains fry up beautifully in the hot wok, picking up a little color and a light crispness that freshly cooked rice simply can't deliver. The garlic and fresh ginger add a bright, aromatic backbone that makes the whole dish feel lively rather than heavy. It's the kind of meal that tastes like it came from your favorite takeout spot, except you know exactly what went into it — and that peace of mind is genuinely hard to beat.
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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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