Sesame 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 feels indulgent but comes together fast, and this version delivers all the savory, smoky, wok-charred satisfaction you're after. The secret weapon here is coconut aminos, which steps in for traditional soy sauce and brings a rich, slightly sweet umami depth without any sesame oil or sesame-based sauces sneaking into the mix. That swap matters more than you'd think — most restaurant fried rice and even many store-bought versions are loaded with both, making this a genuinely tricky dish to find ready-made. Ground pork gets cooked down into crispy, savory crumbles that tuck into every bite alongside tender carrots, sweet peas, and fluffy scrambled egg. Day-old cold rice is the real technique tip here: it fries up with distinct, lightly golden grains instead of turning mushy, and pressing it against a screaming-hot wok builds that coveted toasty crust. Fresh ginger and garlic round out the flavor so nothing tastes like it's missing — because it isn't. This is the kind of bowl that makes you forget takeout exists.

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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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