Nitrate & Nitrite 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 any of the processed meats or cured ingredients that typically sneak nitrates and nitrites into the dish. Ground pork stands in beautifully here — it browns quickly, breaks into savory little crumbles, and soaks up every bit of seasoning without requiring any curing or preserving. Coconut aminos replace conventional soy sauce, giving you that deep, slightly sweet umami hit while keeping the ingredient list completely clean. The trick to getting that satisfying restaurant-style texture is day-old cold rice pressed against a screaming-hot wok, which creates lightly golden grains instead of a soggy clump. Scrambled eggs folded right into the pan add richness, while carrots and peas bring color and a little sweetness to balance the savory pork. Everything comes together in one pan, which means less cleanup and more time actually enjoying dinner. Fresh cilantro on top is optional, but it adds a bright finish that makes the whole bowl feel a little more special.
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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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