If you haven’t tried making spiralized rice yet, let this be your formal inspiration. Probably one of my most popular recipes of all time, my Sweet Potato Fried Rice will satisfy all of your takeout cravings – while helping you stick to your healthy lifestyle!
This spiralized version of fried rice has all the flavors and makings of the delicious Chinese classic dish, without the rice! Fried rice without rice? Yes!
By spiralizing sweet potatoes and placing the noodles into a food processor to create rice-like bits, we can use that as a substitute for rice. By replacing the rice, we get a subtly sweet flavor from the sweet potatoes, a nutrient boost, and most importantly, we can eat a larger portion – because it tastes so good, you’ll want to!
You can serve this fried rice with your favorite protein and I like to switch it up. Whether it’s your favorite meat-protein (e.g. chicken, shrimp) or plant-protein (e.g. tofu) – you’ll never grow bored of this easy to prepare fried rice.
Speaking of tofu, you know I love Nasoya tofu (it’s my go-to tofu brand!) and what I love even more about the brand is they have products like TofuBaked. Its TofuBaked line is pre-cooked, pre-marinated tofu that comes in flavors like Teriyaki, Sesame Ginger and Chipotle.
I love this Nasoya tofu line, because tofu can be really time consuming to bake and get firm enough, but with the TofuBaked line, you don’t need to prepare or cook anything – it’s already marinated and baked! They come in little 2×2 squares that you can slice any way you want – they’re really great in sandwiches, salads, or like here, in a rice dish! I used the Teriyaki flavor and it added even more flavor to this fried rice!
I just stirred the tofu in at the end and voila – a protein-packed, vegetarian friendly fried rice that’s meal-prep friendly. Everyone loves next day fried rice, and this version is no exception! Prep this and enjoy it for up to 3 days in the refrigerator, for a healthy lunch or dinner.
So, have I motivated you to try making spiralized rice? I hope so!
Note: Although this post is sponsored by Nasoya, all opinions are my own, always.
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Nutritional Information & Recipe
Sweet Potato Tofu Fried Rice
- 1 large sweet potato peeled, Blade D
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon red pepper flakes
- 1/3 cup diced white onion
- 1 garlic clove minced
- ½ cup frozen peas
- 2 medium eggs
- 2 pieces Nasoya TofuBaked cubed
- 2 teaspoons 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 nonstick skillet over medium-high heat. Once oil is shimmering, add the red pepper flakes, onions and garlic and cook until onions soften, about 3 minutes. Add the sweet potato rice and peas and stir well to combine with the onions. Let cook for 5 minutes or until almost cooked through and no longer crunchy. Create a cavity in the center of the mixture and crack in the eggs. Using a spatula, scramble the eggs until cooked through and then combine with the sweet potato mixture. Add the tofu and soy sauce and stir well to combine.
- Serve the rice.