Pecan Free Pork Fried Rice
Fried rice is one of those weeknight heroes that satisfies a serious craving without requiring a ton of effort, and this version delivers big on flavor. Ground pork gets cooked down until golden and savory, then reunited with wok-fried jasmine rice, sweet carrots, peas, and fluffy scrambled eggs for a dish that hits every texture you want. Coconut aminos bring that deep, umami-rich soy sauce vibe while keeping the ingredient list clean and free from the hidden additives that sneak into a lot of bottled sauces. The trick to getting that signature restaurant-style char is starting with cold, day-old rice — it fries up beautifully instead of turning mushy, and those lightly golden grains make all the difference. Fresh ginger and garlic round everything out with a little warmth and brightness, and a handful of cilantro on top adds a fresh finish if you're into it. Tree nut concerns are a total non-issue here since every ingredient is naturally free from them — no swaps or substitutions needed, just straightforward pantry staples doing their thing. This one is just as good packed up for lunch the next day as it is straight from the wok.
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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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