Gluten-Free Pork Fried Rice

Ingredients

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• 1 lb pork tenderloin, thinly sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 3 cups cooked and cooled gluten-free rice
• 1/2 cup frozen peas and carrots mix
• 3 tbsp GF tamari or coconut aminos Shop
• 1 tbsp sesame oil Shop
• 1 tsp salt
• 0.5 tsp black pepper
• 2 large eggs, lightly beaten
• 2 tbsp green onions, sliced (for garnish)

Instructions

1. 1 Season the thinly sliced pork tenderloin with salt and black pepper, ensuring each piece is lightly coated. Set aside to marinate briefly while you prepare other ingredients.
2. 2 Heat the olive oil in a large wok or skillet over medium-high heat until shimmering. Add the seasoned pork slices in a single layer, being careful not to overcrowd the pan, and cook for 1-2 minutes per side, until browned and cooked through (145°F, USDA minimum for pork). Remove the pork from the pan and set aside.
3. 3 Add a little more olive oil if needed to the hot pan, then add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Stir in the frozen peas and carrots mix and cook for 2-3 minutes until they are tender-crisp.
4. 4 Push the vegetables to one side of the pan. Pour the lightly beaten eggs into the empty side and scramble them until just set, about 1-2 minutes. Once cooked, break up the scrambled eggs and mix them with the vegetables.
5. 5 Add the cooled gluten-free rice to the pan, breaking up any clumps with your spatula. Stir and toss everything together for about 3-5 minutes, allowing the rice to heat through and lightly toast.
6. 6 Return the cooked pork to the pan. Drizzle with GF tamari and sesame oil, then stir well to combine all ingredients and coat everything evenly with the sauce. Cook for another 2-3 minutes, allowing the flavors to meld and the rice to become slightly crispy.
7. 7 Serve the gluten-free pork fried rice immediately, garnished with sliced green onions for a fresh, vibrant finish. Enjoy this flavorful and satisfying meal.

Nutrition (per serving)

Tips & Notes

• Use cold, day-old rice and break up the clumps with your fingers before it hits the pan. Freshly cooked rice steams and turns mushy.
• Freeze the pork tenderloin for about 20 minutes before slicing. Firm meat is much easier to cut into thin, even slices that sear quickly.
• Choose tamari labeled gluten-free and add the sesame oil at the end, as step 6 does. Its flavor fades with long cooking over high heat.

Common questions