Xanthan Gum Free Pork Fried Rice
Fried rice is one of those weeknight heroes that tastes like it took way more effort than it actually did — savory, satisfying, and packed with texture in every bite. The secret here is day-old cold jasmine rice, which fries up into those lightly golden, separate grains that make takeout-style fried rice so irresistible. Ground pork gets cooked down into tender, flavorful crumbles, while carrots, peas, garlic, and fresh ginger round out the dish with color and a little aromatic kick. One of the trickier parts of navigating a xanthan gum-free lifestyle is that sauces and condiments are common culprits — but this recipe leans on coconut aminos as the only seasoning sauce, which is naturally free of the thickeners and additives found in many conventional soy sauces. Everything else on the ingredient list is whole and straightforward, so there's no label-reading stress involved. The eggs get scrambled right in the wok and folded into the rice, adding richness and that classic fried rice texture without any binding agents needed. It all comes together in one pan, and a handful of fresh cilantro on top makes it feel just a little bit fancy.
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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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