Oats Free Pork Fried Rice

Total time35 min

Prep time15 min

Cook time20 min

Fried rice is one of those weeknight heroes that feels indulgent but comes together fast, and this version delivers serious wok-charred flavor with ground pork, sweet carrots, fluffy scrambled eggs, and tender peas all tossed together in one pan. The secret weapon here is day-old cold jasmine rice — those dried-out grains press against the hot wok surface and turn lightly golden in a way that fresh rice simply can't match. Instead of soy sauce, coconut aminos bring that savory, umami-rich depth without any grain-based additives, which makes this a genuinely worry-free option for anyone avoiding oats and the cross-contamination risks that often come with conventional sauces and condiments. Fresh ginger and garlic bloom in the hot oil before the rice ever hits the pan, building a fragrant base that makes the whole dish smell incredible. The technique of pushing the rice to the sides and scrambling the eggs in the center keeps everything light and distinct rather than clumped and soggy. It's the kind of meal that tastes like takeout but is completely made from scratch, and it reheats beautifully if you happen to have leftovers.

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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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