Paraben Free Pork Fried Rice
Takeout-style fried rice hits differently when you make it at home, and this version delivers all the smoky, savory satisfaction you're craving without any of the mystery ingredients hiding in a restaurant kitchen. Coconut aminos stand in for conventional soy sauce, bringing that deep umami flavor while keeping the ingredient list clean and free from the synthetic preservatives and additives that show up in so many bottled condiments. Coconut oil or avocado oil keeps things simple on the fat side, and every other component — ground pork, eggs, fresh carrots, garlic, ginger — is exactly what it sounds like, nothing more. The technique here is what makes it genuinely great: day-old cold rice, a screaming-hot wok, and a little patience to let those grains get golden and slightly crisp before you toss everything together. Scrambling the eggs right in the center of the pan and folding them into the rice gives you those soft, fluffy ribbons throughout every bite. A handful of fresh cilantro on top adds a bright finish that ties the whole bowl together. It's the kind of weeknight dinner that feels indulgent but is built entirely from ingredients you can actually trust.
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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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