Pistachio Free Pork Fried Rice

Total time35 min

Prep time15 min

Cook time20 min

4.8

(30)

Fried rice is one of those weeknight heroes that hits every note — savory, satisfying, and endlessly craveable — and this version delivers all of that with a smart, clean ingredient list. Ground pork gets cooked down into crispy, flavorful crumbles that tuck into every bite alongside sweet carrots, tender peas, and fluffy scrambled egg. Day-old jasmine rice is the secret weapon here; those cold, separate grains fry up beautifully in a hot wok, picking up golden color and a slightly crisp texture that freshly cooked rice just can't match. Coconut aminos stand in for traditional soy sauce, bringing that deep, umami-rich flavor without any wheat or soy concerns — and without any of the nut-based cross-contamination risks that can sneak into store-bought sauces and seasoning blends. Everything comes together in one pan over high heat, so the whole process is fast, loud, and genuinely fun to cook. A handful of fresh cilantro on top adds a bright finish, though the dish is completely delicious without it. This is the kind of meal that disappears fast, so you might want to double the batch.

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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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