Artificial Food Coloring Free Pork Fried Rice
Takeout fried rice is one of those cravings that hits hard, but the restaurant version often comes loaded with soy sauce blends and seasoning packets that can hide synthetic dyes and additives you'd rather avoid. This homemade version keeps everything clean and straightforward — every single ingredient on the list is a whole food or a naturally derived pantry staple, so you know exactly what's going into the bowl. Coconut aminos stand in for traditional soy sauce and bring that same savory, slightly sweet depth without any of the questionable additives found in many commercial sauces. Day-old jasmine rice is the real secret weapon here: the cold, dry grains hit the hot wok and develop those lightly golden, slightly crispy edges that make fried rice so satisfying. Ground pork, fresh carrots, peas, garlic, and ginger round out the dish with real flavor and color — no dye required to make it look vibrant and appetizing. It comes together fast over high heat, making it a genuinely weeknight-friendly dinner that doesn't ask much of you. Serve it straight from the wok and it's the kind of meal that disappears before anyone even thinks to ask what's in it.
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Learn more →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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