Soy 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 every bit of the savory, smoky, wok-charred satisfaction you're craving. The secret weapon here is coconut aminos, which brings that deep, umami-rich flavor you'd expect from traditional soy sauce without any soy in sight — no label-reading required. Ground pork gets cooked down into crispy, caramelized little bits that tuck into every crevice of the rice, while carrots, peas, and scrambled egg add color, texture, and substance. Day-old cold rice is the real MVP of the technique — those dried-out grains fry up beautifully in the hot wok, picking up golden edges and staying perfectly separate instead of turning mushy. Garlic and fresh ginger round out the aromatics and give the whole dish a brightness that makes it taste anything but simple. A handful of fresh cilantro on top pulls everything together and adds a pop of freshness right before serving. This is the kind of meal that disappears fast, so you might want to make a double batch.

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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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