Sweet Potato Fried Rice

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!

Vegetarian Sweet Potato "Fried Rice"

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 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


  • 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.

with love, Ali

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Recipe Rating


  • this looks seriously amazing!! must try!!
  • I don't like fried rice, but I am going to make this! And guess who has an already spiraled sweet potato in the fridge? Yup, spiraled one too many for my spiralized grilled ham and cheese 'sandwich'!
  • That looks so good, but I think it would be even better with white sweet potatoes.
  • wow! this looks delicious! I never thought about using sweet potato as "fried rice".
  • Who needs REAL rice when there are sweet potatoes to be eaten! This takeout fakeout looks way better than any takeout I've ever had!
  • Previously did this with cauliflower "rice", which was good but sweet potato rice is much tastier! I added shrimp and a little of my favorite gluten-free stir fry sauce and it was perfect. Thanks for the great suggestion.
  • oh ali, yumm! made my first batch last night, hard to put 2nd half in fridge. this morning i'm thinkin' it could very well be bfast : ) loving our new community, thank you for all your hard work : ) and congrats on the ginormous response!! well done.
  • This was one of my favorite meals of all time. DELICIOUS and guilt-free. Just my style! I am LOVING your site! It's given me so many idea for my spiralizer!
  • I tried this tonight and it was delicious! Thanks for sharing the recipe.
  • Just like left over take out. I ate it for breakfast. Cold and right out of the container. Sooo good.
  • I just made this today, and it was a hit! Even with my husband. I'm intolerant to soy & eggs, so it lacked the Asian flavor that I miss after I've gone gluten-free. I used coconut aminos in place of soy sauce. And, to some Asian flair, I added toasted sesame seeds, sesame oil, julienned scallions, and a bit of sriracha chile sauce. It might even taste good with a little hit of fish sauce since I can't get the saltiness from soy sauce. Thanks for this idea.
    • I don't do soy or eggs either. I do have some "Asian" luck with toasted sesame oil and ginger, as well as garlic.
  • I just got my spiralizer a few days ago, and I made this tonight. It was delicious! I used chicken broth and added chicken breast because I wanted some extra protein. My husband loved it too. Thanks so much for the recipe!
  • We made this for dinner tonight--it was delicious! When I said, "it is healthier than fried rice," my husband responded, "it tastes better than fried rice."
  • I made this last night and it was great! I added chicken when I was cooking the onions and I thought it turned out well.
  • I made this tonight and it was very good. I didn't have peas so I substituted broccoli. Yummy!!!thanks for the recipe
  • Just made it, absolutely amazing! So easy!
  • Is there any way you can go back on old recipes and add the nutrition facts? It's so convenient when those are listed!!
  • do you have nutritional info on this recipe?
  • Wow! First recipe I've made from your book - received today - and it's a winner. Thank you so much for writing it!
  • OMG I made this last night with some marinated chicken. I had a HUGE sweet potato so I added in another egg and some more onions/peas. It was AMAZING. I am so excited about this now. I thought it was really intimidating to spiralize the SP and then rice it, but I found that if I did it in steps (like in the morning I spiralized it.. before the gym I threw it in the food processor.. then when I was ready it was all set) it made it easier. I realize that most people can't or don't have that much patience lol but it worked for me. Seriously what a great recipe and so customizable!! Thank you Ali -I was officially "WOW'd" by this recipe and I said "this might be the best spiralized dish to date..." Until the next one :)
  • Just made this recipe last night for dinner. Added chicken to it and it was FANTASTIC!!
  • I don't get that excited about many recipes but this one was amazing and I just had to comment and agree with all those previous posts. Thank you for a definite keeper!!
  • Hi Everyone, I'm new to all this...just came across the website yesterday...already ordered my Inspiralizer and the cookbook. I'm very excited! My question is, how far ahead can you spiralize and how does it come out if you freeze it? Thanks!
  • Finally tried this Ali! Big hit with the kids- especially Holden. Note to mom's: this recipe is perfect for infants especially if you overcook it a bit! (I did not do the soy sauce, though. Used coconut aminos instead) We'll definitely do this again. Easier then I expected as well.
  • Fabulous. Love this fried rice Reciepe. So satisfying and healthy.
  • Sweet potatoes are too starchy carb for my health so I would sub carrots in the place of sweet potatoes. But that's just me. I eat low carb spiralized.
  • You need to come over to Ghana for live seminars with my organization. I just bumped into your information on food and nutrition, and the "fake rice" is superb. I'll try it here, if great, will spread it to schools for their feeding program. Best, Sam. Cape Coast, Ghana.
  • Just made this today! Absolutely love it and delicious! I never even tried sweet potato before, I would always skip it at meals. I love inspiralized, it has broaden my horizon!
  • I have done this reciepe several times and I always find it delicious. Thank u Ali for all your lovely reciepe
    • You're so welcome! We're happy you're loving them.
  • Great recipe! Thank you
  • I made this recipe last night with a few additions and deletions. I loved it! Thank you!
  • What stove setting/temperature does the onion/rice get cooked at?
  • 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.
    • Oh wow! This is such a big compliment! We're so glad your family enjoys these so much.
  • 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!
    • This is so fantastic!! Thank you for sharing. We're so glad you both enjoyed it.
  • 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.
    • This means so much to us! So glad you loved this.
  • 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!
    • 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!