Walnut Free Pork Fried Rice
Fried rice is one of those weeknight heroes that somehow manages to feel both comforting and exciting at the same time. This version uses ground pork for rich, savory depth, and the coconut aminos bring that classic umami punch without any soy — making it a smart pick for anyone navigating ingredient labels at the store. The trick to getting that satisfying, slightly crispy texture is starting with day-old cold rice, which fries up beautifully instead of turning mushy in the pan. Carrots and peas add color and a little sweetness, while fresh ginger and garlic keep every bite lively. Scrambling the eggs right in the wok and folding them into the rice is a simple move that makes the whole dish feel cohesive and restaurant-worthy. Everything in this recipe is straightforward and naturally free from tree nuts, so there's no need to swap anything out or second-guess a single ingredient. A handful of fresh cilantro on top pulls it all together — though it's just as good without.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!