Artificial Flavors Free Pork Fried Rice

Total time35 min

Prep time15 min

Cook time20 min

4.8

(30)

Takeout fried rice is one of those cravings that hits hard, but the bottled sauces and flavor packets hiding in restaurant versions can be a real concern when you're keeping things clean. This homemade version delivers all the savory, satisfying depth you're after using only whole, recognizable ingredients — nothing synthetic in sight. Coconut aminos step in as the soy sauce swap, bringing a rich, slightly sweet umami punch that coats every grain beautifully without any additives you'd need to second-guess. Ground pork gets cooked down until golden and crumbly, fresh ginger and garlic build a fragrant base, and day-old jasmine rice fries up with those irresistible lightly crisped edges that make this dish so craveable. The scrambled eggs folded right into the wok add richness, while sweet peas and diced carrots round everything out with color and texture. It's a full, hearty bowl that comes together entirely from ingredients you can read and trust — no label-squinting required.

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Ingredients

4 servings

3 cups cooked jasmine rice, day-old and cold
1 lb ground pork
3 tbsp coconut aminos
2 tbsp coconut oil or avocado oil, divided
3 large eggs, lightly beaten
2 medium carrots, peeled and finely diced
1 cup frozen peas, thawed
3 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp salt, plus more to taste

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Break the cold cooked rice apart with your hands or a fork so there are no large clumps — loose, separate grains will fry evenly and develop better color.
2
Heat 1 tbsp of the oil in a large wok or 12-inch skillet over high heat until shimmering. Add the ground pork and cook, breaking it into small pieces with a spatula, for 5–6 minutes until no pink remains and the meat reaches 160°F (71°C) at the center. Transfer the cooked pork to a plate and set aside.

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