Turkey 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, scrambled eggs, sweet carrots, and tender peas all tossed in savory coconut aminos. The trick to getting that satisfying, slightly crispy texture is day-old cold rice — fresh rice steams instead of fries, so planning ahead makes all the difference. Coconut aminos step in beautifully where soy sauce would normally go, bringing a rich, umami-forward depth without any of the usual label-reading stress. The ground pork gets cooked first and set aside, then folded back in at the end so every bite has juicy, well-seasoned meat throughout. Scrambling the eggs directly in the wok and folding them into the rice is a small move that makes the whole dish feel cohesive and restaurant-worthy. A handful of fresh cilantro on top adds a bright, herby finish that pulls everything together. This is the kind of meal that disappears fast, so you might want to double the batch.
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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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