Seeds 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 every bite. Ground pork gets browned until deeply savory, then tossed with fluffy scrambled eggs, sweet carrots, and tender peas for a bowl that's genuinely satisfying. The trick to that restaurant-style texture is day-old cold rice — it fries up beautifully instead of turning mushy, and a few undisturbed minutes against a screaming-hot pan gives you those lightly golden, slightly crispy grains. Coconut aminos stand in for traditional soy sauce here, bringing a rich, slightly sweet umami depth without any soy or wheat in the mix — and crucially, no hidden seeds that can sneak into standard condiments. Fresh ginger and garlic do the heavy lifting on aromatics, so the flavor is bold and layered without relying on any spice blends or seasoning packets that might contain sesame or other seeds. Every ingredient in this recipe is straightforward and easy to verify, which makes it a genuinely stress-free cook. Finish with a handful of fresh cilantro if you like a bright, herby pop, and get it on the table while it's still sizzling.

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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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