Mushroom 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 without a single mushroom in sight. A lot of takeout and store-bought fried rice relies on oyster sauce or mushroom-based soy sauces to build that savory depth, which can make ordering out a real gamble. Here, coconut aminos step in as the flavor backbone, bringing a rich, slightly sweet umami punch that ties everything together beautifully. Day-old jasmine rice is the secret weapon — those cold, separate grains hit the hot wok and develop a lightly golden crust that fresh rice simply can't achieve. Ground pork cooks up juicy and savory, the carrots add a gentle sweetness and bite, and the scrambled eggs folded right into the pan make every spoonful feel complete. It's the kind of dish that tastes like it took way more effort than it actually did, which is always a win on a busy evening.
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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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