Nutmeg Free Pork Fried Rice
Fried rice is one of those weeknight heroes that delivers serious flavor with minimal fuss, and this version hits every note — savory ground pork, golden egg ribbons, sweet peas, and tender carrots all tossed together in a smoky, high-heat wok. Coconut aminos bring that deep, umami-rich soy sauce flavor without any of the additives that can sneak into bottled sauces, keeping the ingredient list clean and straightforward. The trick to getting that restaurant-style texture is starting with cold, day-old jasmine rice — the dried-out grains separate beautifully and pick up gorgeous color when pressed against a screaming-hot surface. Fresh ginger and garlic do the heavy lifting on aromatics here, so there's absolutely no need for warming spices like nutmeg, which can show up unexpectedly in pre-seasoned pork blends or store-bought fried rice kits. If you've ever scanned a label and spotted nutmeg buried in a spice blend, cooking from scratch like this is the cleanest way to stay in control of what's actually in your bowl. The whole dish comes together in one wok, which means less cleanup and more time enjoying a genuinely satisfying meal.
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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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