Sweet Potato Fried Rice

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Sweet Potato Fried Rice

If you love fried rice and sweet potatoes, then you’ll love this version, using spiralized sweet potatoes that are pulsed in a food processor until rice-like. This rice saves well, is meal prep friendly, and has the same flavors and textures of traditional fried rice, but is packed with powerful veggies.

Sweet Potato Fried Rice

One of my most popular recipes on this site, my Sweet Potato Fried Rice is exactly why people fall in love with spiralizing – you can recreate your favorite meals into lighter, healthier versions by way of spiralized veggies!

Sweet Potato Fried Rice

One of my first spiralized rice recipes, this Sweet Potato Fried Rice has it all – it has the texture and crunch of fried rice, thanks to sweet potato’s starch and all of the flavor of this Chinese dish. The sweet potatoes soak up the flavors of the soy sauce and oils so each bite is flavorful. Plus, the sweet potato has its own flavors, making this overall a very tasty meal.

If you want to skip the spiralizing step here, you can, but the texture won’t be as spot on as “rice.” Simply chop the sweet potatoes into small cubes and pulse in a food processor until rice-like.

Sweet Potato Fried Rice

I’ve made this recipe vegetarian, because I want you to be able to make it your own – you can add whatever protein you typically make (or order!) fried rice with. Chicken, shrimp, tofu, and pork are all great options.

If you haven’t tried this tried and true Inspiralized recipe, let these new photos re-inspire you!

Inspiralized

Recipe

Vegetarian Sweet Potato "Fried Rice"

Prep Time10 mins
Cook Time10 mins
Total Time20 mins

Ingredients

  • 1 large 340g+ sweet potato, peeled, Blade D
  • 1 tablespoon sesame oil
  • 1 garlic clove minced
  • 1/2 cup diced white onion
  • 1/4 cup vegetable broth low-sodium + more, if needed
  • 2 eggs beaten
  • 1/2 cup frozen green peas
  • pepper to taste
  • 1 tablespoon low-sodium soy sauce

Instructions

  • Place your sweet potato noodles in a food processor and pulse until rice-like. Set aside.
  • Heat the oil in a large skillet over medium heat. Once oil is shimmering, add in the garlic and onions and cook until translucent, about 3 minutes. Add in the sweet potato rice, stir well and let cook for 2-3 minutes to warm through. Add in the vegetable broth and cook for another 2-3 minutes, adding more broth if it sticks to the bottom of the pan. Add in the peas, stir well to combine, and then build a cavity in the center of the mixture and pour in the eggs. Scramble the eggs in the middle and then stir altogether to combine. Season with pepper and drizzle with soy sauce. Stir well to combine and remove from heat. Serve.

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59 comments

Anonymous says:
I have made this recipe since it was first published on the blog. Hands down, this and the turnip ramen that was part of the same series are family favorites! Everyone loves this recipe! It’s my go-to when I’m trying to convince people to try this way of cooking.
Meaghan says:
Oh wow! This is such a big compliment! We're so glad your family enjoys these so much.
Anonymous says:
Made this tonight and added riced cauliflower, some carrots, cabbage and leftover chicken. It was delish and fun for my daughter who is a school teacher to take leftovers and discover a new yummy recipe!
Meaghan says:
This is so fantastic!! Thank you for sharing. We're so glad you both enjoyed it.
Terra says:
Hoooooly moly this was PERFECT. I've been longing to make this recipe for a while and only just got around to it (why on earth did it take me so long?!)—amazing. And mostly pantry staples, too, so absolutely perfect right now! Ali—you, your voice, and your recipes are exactly what the world needs right now. Thank you for all of the times you've unknowingly made my day over the last several years! Sending lots of love and the healthiest vibes to you and your fam in FL.
Meaghan says:
This means so much to us! So glad you loved this.
Gail says:
Wow, just had this for dinner and it was amazing! No leftovers at all, every morsel was enjoyed. I’m already planning to cook it again this week, with a few additions - will add chicken next time to make it a main dish, and probably some broccoli and perhaps water chestnuts for a little bit of crunch. So much better than “real” fried rice, in my opinion. Easy, tasty and customizable - BEST RECIPE I’VE TRIED THIS YEAR!
Meaghan says:
WOW! High praise, Gail! Thank you so so much. Those additions sounds like they'll be fantastic! Share a photo with us if you make it again. So glad you love it!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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