Yeast Free Pork Fried Rice

Total time35 min

Prep time15 min

Cook time20 min

Fried rice is one of those weeknight heroes that feels indulgent but comes together fast, and this version delivers serious wok-charred flavor without a single ingredient that could cause a yeast-related flare-up. The secret weapon here is coconut aminos, which steps in for traditional soy sauce and brings that savory, slightly sweet depth you expect from a great fried rice — no fermented additives, no hidden yeast extracts. Day-old jasmine rice is key to the whole operation: cold, separated grains hit the hot wok and develop those lightly golden, slightly crispy edges that make every bite satisfying. Ground pork browns up beautifully and gets folded back in alongside scrambled eggs, sweet carrots, and peas for a dish that's genuinely filling. The technique of pressing the rice into the hot surface and letting it sit undisturbed is what separates good fried rice from great fried rice, and it's easier than it sounds. Fresh cilantro on top adds a bright, herby finish that pulls everything together. This is the kind of meal you'll want on regular rotation, not just when you're navigating dietary restrictions.

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Ingredients

4 servings

3 cups cooked jasmine rice, day-old and cold
1 lb ground pork
3 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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