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Gluten Free Pork Fried Rice

One of the recipes that my mom kept in her back pocket when I was a kid was pork fried rice. Not only was it easy to use what was available in the fridge, but it was an great way of sneaking veggies into a meal with meat and rice. This recipe is pretty easy to follow, and can be easily customized to your family’s preferences. The key to making this gluten free is the use of gluten free soy sauce. One of the commonly unknown gluten food items is soy sauce. I don’t really know why, but many standard soy sauces include wheat in the sauce (my only assumption is it’s used as a cheap thickening agent).

One of my favorite ingredients to use in pork fried rice is bok choy. Bok choy is also known as Chinese cabbage, and is a staple in Asian cuisine. Bok choy has a mild flavor in both its stalk and it’s leaves, so it’s best used in stir fries or soup where it can be a supporting ingredient. Bok choy is also a vitamin rich vegetable, high in vitamins A and C. A cup of cooked bok choy alone can contain an entire day’s need of vitamin A, so it’s a great, healthy choice to sneak into any fried rice dish.

Prep Time: 20 minutes
Cook Time: 30 minutes


1 cupwater
1 cupinstant rice
1 lbpork loin
1 tbspcanola oil
3garlic cloves
1medium yellow onion
1bundle baby bok choy
3/4 cupsnow peas
1/4 cupgluten free soy sauce
3 tbspfish sauce
1 tspground black pepper
4green onion stalks


  1. In a medium saucepan, boil the water. Once it is boiling, add the rice, cover, and remove from heat.

  2. Cut the pork into cubes, season with salt and pepper, set aside. Crack the eggs into a small bowl and lightly whisk until the yolk and whites are combined, set aside. Dice the onions and garlic, and set aside. Skin the carrots and cut into cubes, set aside. Rinse the bok choy, and cut into strips, set aside. Slice the green onions, set aside.

  3. Preheat a wok to medium heat, and add a tsp of oil. Add the pork, and cook until all sides are cooked. Remove the pork from the pan.

  4. Add the eggs to the wok, and scramble until eggs are only damp. Remove the eggs from the pan.

  5. Add a tsp of oil to the pan, and cook the garlic and onions until the onions are translucent. Add the carrots and bok choy to the pan. Cook for 2-3 minutes until most of the water is cooked out of the vegetables.

  6. Add the snow peas to the vegetables, and cook for 2 minutes. Add the eggs, rice, and pork back to the wok. Add the sauces and black pepper. Stir to combine, and cook for 2 minutes. Add the green onions and continue to cook for another 2-3 minutes. Remove from heat and serve.

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