Gluten-Free Classic Pork Fried Rice
Elevate your weeknight dinners with this irresistible *Gluten-Free Classic Pork Fried Rice*! Packed with tender cubes of seasoned pork loin, fluffy jasmine rice, and vibrant veggies like peas and carrots, this recipe delivers restaurant-quality flavor from the comfort of home. Gluten-free soy sauce and oyster sauce provide the perfect savory balance, while a hint of sesame oil adds depth and aroma. Whisked eggs, garlic, and green onions bring texture and bursts of freshness, making every bite a delight. Ready in just 40 minutes, this quick and easy stir-fry is perfect for busy nights or when you're craving takeout-inspired comfort food without the gluten. Serve it hot and watch it disappear!
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Recipe Information
Ingredients
- 3 tablespoons gluten-free soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 pound boneless pork loin
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 2 large eggs
- 4 stalks green onions
- 3 cloves garlic
- 1 cup frozen peas and carrots
- 4 cups cooked jasmine rice
- 2 tablespoons gluten-free oyster sauce
Instructions
In a small bowl, mix together the gluten-free soy sauce and sesame oil. Set aside.
Cut the boneless pork loin into small cubes about 1/2 inch in size. Season with salt and black pepper.
Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat. Add the pork cubes and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove pork from the wok and set aside.
Crack the eggs into a small bowl and beat them lightly. Add another tablespoon of vegetable oil to the wok. Pour in the eggs and swirl to spread them out into a thin layer. Let the eggs cook until just set, then scramble them lightly and remove from the wok.
Finely chop the white parts and slice the green parts of the green onions. Mince the garlic cloves.
Add the remaining tablespoon of vegetable oil to the wok. Add chopped garlic, the white parts of the green onions, frozen peas, and carrots. Stir-fry for about 2-3 minutes, or until the vegetables are tender.
Add the cooked rice to the wok, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes to warm the rice through.
Return the cooked pork and scrambled eggs to the wok. Pour the soy sauce and sesame oil mixture over the rice. Add the gluten-free oyster sauce, tossing everything together until well combined and heated through.
Sprinkle the sliced green parts of the green onions on top, and serve hot.
Nutrition Facts
Calories |
2798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 22.9 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 5675 mg | 247% | |
| Total Carbohydrate | 258.9 g | 94% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 13.2 g | ||
| Protein | 166.2 g | 332% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 330 mg | 25% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2933 mg | 62% | |
*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.
