Dairy-Free Classic Pork Fried Rice
Savor the irresistible flavors of Dairy-Free Classic Pork Fried Rice, a quick and wholesome dish that’s perfect for weeknight dinners or meal prepping. Packed with tender slices of pork, fluffy jasmine rice, and a medley of vibrant vegetables like green peas, carrots, and spring onions, this recipe shines with its bold combination of soy sauce and sesame oil for a savory, umami-rich experience. Made with no dairy ingredients, it’s a versatile option for those following lactose-free diets. With minimal prep and ready in just 35 minutes, this stir-fry integrates the art of high-heat cooking, ensuring every ingredient is perfectly caramelized for maximum flavor. Serve it hot, topped with fresh spring onion greens for the ultimate comfort food that’s packed with texture, color, and taste! Perfect keywords: dairy-free pork fried rice, lactose-free dinner recipes, pork stir-fry, quick Chinese takeout recipes.
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Recipe Information
Ingredients
- 4 cups cooked jasmine rice
- 1 pound pork tenderloin
- 0.25 cup soy sauce (dairy-free)
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons cooking oil
- 2 large eggs
- 0.5 cup green peas
- 1 medium carrot
- 4 stalks spring onions
- 1 tablespoon ginger
- 2 cloves garlic
- 0.5 teaspoon black pepper
Instructions
Begin by cooking the jasmine rice according to package instructions. Spread it out on a baking sheet to cool. Ideally, use day-old rice for firmer results.
While the rice is cooling, thinly slice the pork tenderloin into bite-sized pieces.
In a small bowl, combine the soy sauce, dark soy sauce, and sesame oil. Set aside.
Dice the carrot into small cubes, finely chop the spring onions (separating the white parts from the green), grate the ginger, and mince the garlic.
Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Add the pork slices and stir-fry until browned and cooked through, about 4-5 minutes. Remove the pork from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of cooking oil. Crack the eggs into the pan and scramble them until just set. Push the eggs to one side of the wok.
Add the white parts of the spring onions, garlic, ginger, diced carrot, and peas to the wok. Stir-fry for 2-3 minutes until the vegetables are tender.
Increase the heat to high, add the cooled rice, and cooked pork back into the wok. Pour the soy sauce mixture over the rice. Stir-fry everything together, tossing constantly, for about 3-4 minutes until the rice is heated through and well-coated with seasoning.
Stir in the black pepper and the green parts of the spring onions. Mix well.
Serve the pork fried rice hot, garnished with additional spring onion greens if desired. Enjoy your dairy-free meal!
Nutrition Facts
Calories |
2302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6759 mg | 294% | |
| Total Carbohydrate | 251.8 g | 92% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 8.6 g | ||
| Protein | 156.1 g | 312% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 284 mg | 22% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3509 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
