Peanut 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 a savory, glossy sauce. The secret weapon here is coconut aminos, which brings that deep, salty-sweet umami you'd expect from a classic soy-based stir-fry — and it's completely free of the hidden peanut traces that can sneak into some bottled sauces and condiments. Day-old cold rice is the other non-negotiable: it fries up into those lightly golden, separate grains instead of turning mushy, and pressing it against a screaming-hot wok is what gives this dish its satisfying texture. Ground pork browns quickly and breaks into perfect little savory crumbles that coat every grain, making each bite rich and filling. Fresh ginger and garlic go in at just the right moment to bloom in the hot oil and layer in warmth without overpowering the dish. A handful of chopped cilantro on top is optional but adds a bright, fresh finish that pulls everything together. This is the kind of meal you'll want to make on repeat — comforting, fast, and built entirely from ingredients you can feel confident about.

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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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