Soy-Free Classic Pork Fried Rice
Savor the bold, umami-rich flavors of this Soy-Free Classic Pork Fried Rice, a wholesome twist on the beloved takeout favorite. Perfect for those avoiding soy, this recipe uses coconut aminos as a flavorful alternative to traditional soy sauce, blending harmoniously with tender pork tenderloin, fragrant jasmine rice, and vibrant vegetables like carrots and green peas. Infused with aromatic garlic and ginger, and finished with a sprinkle of fresh green onions, this quick and easy dish is bursting with freshness and savory goodness. Ready in just 35 minutes, it’s a satisfying and healthier option for weeknight dinners, serving up a complete meal that the whole family will love.
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Recipe Information
Ingredients
- 3 cups Jasmine rice, cooked and cooled
- 1 pound Pork tenderloin, diced
- 0.25 cup Coconut aminos
- 2 tablespoons Sesame oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 medium Carrot, diced
- 0.5 cup Green peas, frozen
- 2 stalks Green onions, sliced
- 2 Eggs
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
Instructions
Start by cooking the jasmine rice ahead of time and letting it cool completely. This can even be done a day in advance.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
Add the diced pork tenderloin. Cook until the pork is browned and cooked through, about 4-5 minutes. Remove the pork from the skillet and set it aside.
In the same skillet, add sesame oil and let it heat for a few seconds.
Add the minced garlic and grated ginger to the skillet, sautéing for about 1 minute until fragrant.
Add the diced carrot and cook for another 2 minutes, or until the carrot starts to soften.
Stir in the frozen peas and cook until they are heated through.
Push the vegetables to the side of the skillet and crack the eggs into the cleared space. Scramble the eggs until fully cooked, then combine with the vegetables.
Add the cooked jasmine rice to the skillet and toss with the vegetable and egg mixture.
Return the cooked pork to the skillet, stirring to mix all the ingredients evenly.
Pour in the coconut aminos and sprinkle with black pepper and salt. Stir-fry everything together for an additional 2-3 minutes until well combined and heated through.
Remove from heat and sprinkle the sliced green onions over the top.
Serve hot and enjoy your soy-free pork fried rice!
Nutrition Facts
Calories |
2364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 2807 mg | 122% | |
| Total Carbohydrate | 260.6 g | 95% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 19.0 g | ||
| Protein | 157.9 g | 316% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 253 mg | 19% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2723 mg | 58% | |
*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.
