Rye 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 rice — those dried-out grains fry up beautifully, picking up golden color and staying perfectly separate instead of turning mushy. Coconut aminos stand in for traditional soy sauce, giving you that savory, slightly sweet depth without any grain-based condiments that could sneak rye into the mix. It's a smart swap that genuinely tastes great, not like a compromise. The high-heat technique — pressing the rice against the hot wok surface and letting it sit undisturbed — is what creates those irresistible lightly crisped grains you'd expect from a restaurant. Everything comes together in a single skillet or wok, which means less cleanup and more time actually enjoying dinner. A handful of fresh cilantro on top adds a bright finish, but the dish is completely satisfying on its own.

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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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