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!



Serves 2

Vegetarian Sweet Potato "Fried Rice"

10 minPrep Time

10 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • 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


  1. Place your sweet potato noodles in a food processor and pulse until rice-like. Set aside.
  2. 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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Linz says:
this looks seriously amazing!! must try!!
Jackie says:
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'!
Woohoo! Hope you enjoy it!
meryl says:
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".
Joanne says:
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!
Pat says:
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.
trish wright says:
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.
Trish - thanks so much, glad you liked the recipe!
Lily says:
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!
Beth says:
I tried this tonight and it was delicious! Thanks for sharing the recipe.
Anonymous says:
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.
Gwen says:
I don't do soy or eggs either. I do have some "Asian" luck with toasted sesame oil and ginger, as well as garlic.
Aimee says:
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!
I'm so glad you liked it!
Elise says:
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."
Elise - this is my favorite comment yet!!! Yes :)
Michelle says:
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.
Laurie says:
I made this tonight and it was very good. I didn't have peas so I substituted broccoli. Yummy!!!thanks for the recipe
Anonymous says:
Just made it, absolutely amazing! So easy!
Livvy says:
Is there any way you can go back on old recipes and add the nutrition facts? It's so convenient when those are listed!!
Renee says:
do you have nutritional info on this recipe?
Jaloma says:
Wow! First recipe I've made from your book - received today - and it's a winner. Thank you so much for writing it!
Hillary says:
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 :)
Linda says:
Just made this recipe last night for dinner. Added chicken to it and it was FANTASTIC!!
Lynn says:
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!!
Bryndis says:
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!
Maggie says:
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.
Meaghan says:
So happy to hear this!!!
Ozoz says:
Fabulous. Love this fried rice Reciepe. So satisfying and healthy.
Judith says:
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
Meaghan says:
You're so welcome! We're happy you're loving them.
Coral says:
Great recipe! Thank you
Meaghan says:
You're so welcome!!
Stefanie says:
I made this recipe last night with a few additions and deletions. I loved it! Thank you!
Veronica says:
What stove setting/temperature does the onion/rice get cooked at?
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.

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