Nightshade Free Pork Fried Rice

Total time35 min

Prep time15 min

Cook time20 min

Fried rice is one of those craveable weeknight staples that usually feels off-limits when you're avoiding nightshades — soy sauce and certain bottled stir-fry sauces are common culprits for hidden ingredients. This version sidesteps all of that by swapping in coconut aminos, which deliver that same savory, slightly sweet depth without any of the usual concerns. Ground pork gets cooked down into golden, crumbled bits before everything comes together in a screaming-hot wok, building the kind of smoky, toasty flavor you'd expect from a restaurant bowl. Day-old jasmine rice is the real secret here — those cold, separate grains fry up beautifully instead of turning mushy, picking up color and a subtle crispness that fresh rice just can't match. Carrots, peas, garlic, and ginger round out the dish with sweetness and warmth, while scrambled eggs folded right into the rice add richness in every bite. It's a genuinely satisfying, full-meal situation that comes together in one pan and lands on the table fast.

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Ingredients

4 servings

3 cups cooked jasmine rice, day-old and cold
1 lb ground pork
3 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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