Gluten-Free Classic Pork Fried Rice
Transform your weeknight dinner routine with this flavorful and easy Gluten-Free Classic Pork Fried Rice! Packed with tender, golden-brown pork cubes, vibrant veggies, and perfectly scrambled eggs, this recipe delivers all the savory comfort of your favorite takeout dish—without the gluten. Jasmine rice provides the ideal base, soaking up the umami-rich blend of gluten-free soy sauce and oyster sauce, while a hint of sesame oil elevates every bite. Ready in just 40 minutes, this satisfying stir-fry is a breeze to make in one wok, creating a harmonious medley of textures and flavors. Perfect for feeding a hungry family or meal-prepping for the week, this dish is as versatile as it is delicious. Serve it hot and garnished with fresh green onions for an irresistible gluten-free dinner that will have everyone reaching for seconds!
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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
Directions
Step 1
In a small bowl, mix together the gluten-free soy sauce and sesame oil. Set aside.
Step 2
Cut the boneless pork loin into small cubes about 1/2 inch in size. Season with salt and black pepper.
Step 3
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.
Step 4
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.
Step 5
Finely chop the white parts and slice the green parts of the green onions. Mince the garlic cloves.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Sprinkle the sliced green parts of the green onions on top, and serve hot.
Nutrition Facts
| Serving size | (1683.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2798.1 |
| Total Fat 115.9g | 0% |
| Saturated Fat 32.1g | 0% |
| Polyunsaturated Fat 22.9g | |
| Cholesterol 730.3mg | 0% |
| Sodium 5675.3mg | 0% |
| Total Carbohydrate 258.9g | 0% |
| Dietary Fiber 11.0g | 0% |
| Total Sugars 13.2g | |
| Protein 166.2g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 329.9mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 2932.8mg | 0% |
Source of Calories