Gluten-Free Pork Fried Rice
By the Gluten Free Recipes team ·
Enjoy the savory notes of tender pork and perfectly cooked rice in this vibrant gluten-free fried rice. Each bite offers a delightful balance of umami from tamari and aromatic garlic, creating a satisfying and flavorful meal.
At a glance: This hard dinner recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 11 ingredients — including pork tenderloin, olive oil, garlic — and walks through 7 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Pork Fried Rice: When preparing this dinner recipe, to prevent cross-contamination, always ensure your cooking surfaces, utensils, and any packaged ingredients are thoroughly cleaned and certified gluten-free, especially when dealing with potential gluten exposure in your kitchen In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Pork Fried Rice: This recipe is naturally gluten-free by using certified gluten-free tamari and ensuring all other ingredients are free from gluten-containing grains.
Ingredients
- 1 lb pork tenderloin, thinly sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cooked and cooled gluten-free rice
- 1/2 cup frozen peas and carrots mix
- 2 tbsp GF tamari or coconut aminos
- 1 tbsp sesame oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 large eggs, lightly beaten
- 2 tbsp green onions, sliced (for garnish)
Instructions
- 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
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 about 3-4 minutes per side, until browned and cooked through. Remove the pork from the pan and set aside.
- 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
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
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
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
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
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
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