Pork Fried Rice



  • 1 Tbsp grape seed oil

  • 3 eggs, beaten (organic, pasture raised if possible)

  • 4 cloves of garlic (minced or finely chopped)

  • 1 Tbsp ginger

  • 1.5 cups brown rice (dry)

  • 1 1/2 cups of peas (frozen)

  • 1 cup shredded carrots

  • 1 bell pepper, chopped

  • 1 cup green cabbage, shredded and chopped

  • 1 small/medium size onion, chopped

  • 2 cups pork, chopped into bite size chunks (can also use chicken)

  • green onion (3 stalks, chopped)

  • 2 Tbsp coconut aminos (can also use Organic Tamari)

  • 1 Tbsp sesame oil

  • 1-2 tsp of sea salt

  • salt & pepper, to taste

  • Optional: Clean hot sauce


  • Cook rice according to package instructions (recommend doing so in advance).

  • In a wok (or large skillet) add grape seed oil over medium high heat. Once warm add eggs and scramble quickly for about 2 minutes. Set aside and cover to keep warm.

  • Add a little more oil to the pan if needed and cook white onions, pepper, cabbage, carrots and peas and cook for 4-5 minutes or until onions are translucent. Add ginger and garlic and cook for another minute.

  • Add pork (or chicken), eggs, cooked rice and combine. Stir-in coconut aminos, salt, pepper (to taste) and sesame oil. Top with green onions and drizzle with hot sauce, if desired.


  • Chop all veggies/meat into the same bite-size pieces. Zucchini goes well with this dish too. Use your fridge to inspire this meal (that is how I used the cabbage for this dish).

  • Time saving techniques: batch cook rice in advance (I use my InstantPot), use leftover pork or chicken, purchase shredded carrots, purchase minced ginger in jar.

  • Clean up tip: To reduce dishes use one of the bowls you will serve this dish in for the eggs while you're cooking the veggies/meat.