Seed Oil Free Pork Fried Rice
Fried rice is one of those weeknight heroes that feels indulgent but comes together fast, and this version delivers serious wok-charred flavor without a drop of industrial vegetable or seed oil in sight. Coconut oil or avocado oil handles the high heat beautifully, giving the rice that coveted golden crust while keeping every ingredient clean and intentional. Ground pork gets cooked down into savory, caramelized crumbles, and coconut aminos step in for soy sauce with a slightly sweeter, deeply umami finish that ties the whole dish together. The trick of using day-old cold rice is a genuine game-changer — those dry, separate grains hit the hot wok and crisp up instead of steaming into a clump, which is exactly what you want. Scrambled eggs folded right into the pan add richness, while carrots, peas, garlic, and fresh ginger keep things bright and aromatic. It's the kind of meal that tastes like it came from a restaurant you actually trust, made entirely from ingredients you chose yourself.
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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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