BHA & BHT Free Pork Fried Rice
Fried rice is one of those weeknight heroes that feels indulgent but comes together fast, and this version delivers serious wok-charred flavor without any of the preservative concerns that come with bottled sauces and processed seasonings. Conventional soy sauce and many store-bought stir-fry blends commonly contain BHA or BHT as stabilizers, so swapping in coconut aminos is the move that keeps this dish clean from the very first pour. Ground pork gets cooked down until golden and crumbly, then reunited with garlicky, ginger-kissed rice, scrambled eggs, sweet carrots, and tender peas — every component whole and recognizable. The trick of using day-old cold rice is what separates genuinely great fried rice from a soggy disappointment; those dry, separate grains hit the hot wok and develop a light golden crust that's deeply satisfying. Coconut oil or avocado oil rounds out the fat without introducing any synthetic antioxidants, so the ingredient list stays short and straightforward. A handful of fresh cilantro on top adds a bright, herby finish that pulls the whole bowl together. This is the kind of recipe you'll come back to on repeat — comforting, fast, and completely free of the label-reading stress.
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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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