Wheat Free Pork Fried Rice
Fried rice is one of those takeout cravings that can feel completely off-limits once you realize most versions are loaded with soy sauce — a wheat-containing staple that sneaks into nearly every wok-tossed dish. This version swaps in coconut aminos, which delivers that same savory, slightly sweet depth without any wheat in sight. Ground pork browns up beautifully in a screaming-hot wok, and the trick of using cold, day-old jasmine rice means you get those irresistible golden, slightly crispy grains instead of a soggy clump. Carrots, peas, garlic, and fresh ginger round out the vegetables, while a well of scrambled eggs folded right into the rice adds richness and body to every bite. The whole dish comes together in one pan with straightforward pantry ingredients, making it just as satisfying as anything you'd order in — and far easier to trust. A handful of fresh cilantro on top is optional but highly recommended for a bright, herby finish.
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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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