Shellfish 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 with ground pork, fluffy scrambled eggs, sweet carrots, and bright peas. Coconut aminos stand in for traditional soy sauce, bringing that savory, slightly sweet depth without any of the hidden shellfish-derived additives that can sneak into bottled sauces. For anyone navigating a shellfish allergy or intolerance, takeout fried rice can be a minefield — shared woks, oyster sauce, and shrimp paste are everywhere — so making it at home with these clean, straightforward ingredients is genuinely reassuring. The technique here is what makes it sing: day-old cold rice pressed against a screaming-hot wok develops those lightly golden, slightly crispy grains that no freshly cooked rice can match. Cooking the pork separately and building the dish in stages means every component gets proper heat and nothing turns soggy or steamed. A finishing scatter of fresh cilantro adds a pop of brightness, though the dish is completely satisfying without it. This is the kind of meal you'll find yourself making on repeat.
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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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