Turmeric Free Pork Fried Rice
Fried rice is one of those weeknight heroes that feels indulgent but comes together fast, and this version with ground pork and jasmine rice absolutely delivers on flavor. The key move here is starting with day-old cold rice — it fries up with beautifully separate grains and picks up a light golden color that freshly cooked rice just can't match. Ground pork gets browned until deeply savory, carrots add a little sweetness and bite, and the eggs are scrambled right in the wok so everything stays cohesive and rich. Coconut aminos bring that familiar umami depth without any of the additives hiding in conventional soy sauces, which is a genuine win when you're watching what goes into your food. For anyone navigating anti-inflammatory restrictions or sensitivities to common spice blends, this recipe is naturally free of the yellow-tinted seasoning that sneaks into so many takeout-style dishes and spice packets. Fresh ginger keeps things bright and aromatic without relying on any pre-mixed seasonings that could introduce unwanted ingredients. Top it with a handful of cilantro and serve it straight from the wok — this one is best eaten immediately, while the rice is still a little crispy at the edges.
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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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