Mustard 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 cooked down into savory, caramelized crumbles, while cold day-old jasmine rice fries up into those perfectly golden, slightly crispy grains that make the dish so satisfying. Coconut aminos step in as the seasoning sauce here, bringing a rich, slightly sweet depth without any of the hidden ingredients that can sneak into conventional soy-based sauces — a smart swap that keeps things clean and flavorful. Scrambled eggs folded right into the rice add richness, while carrots and peas give color and a little sweetness to balance the savory pork. Fresh ginger and garlic do the heavy lifting on aromatics, making the whole kitchen smell incredible as everything hits that hot wok. It's a complete, crowd-pleasing meal in a single pan, and it reheats beautifully if you happen to have leftovers.
About FigFig 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!