Turkey 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 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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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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