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Healthy Sweet Potato Fried Rice
This delicious sweet potato and rice recipe combines classic comfort food with a nutritious twist. This sweet potato fried rice is made with fresh sauteed veggies, immunity-boosting garlic, ginger, turmeric, and some fresh herbs for good measure. It’s super savory, satisfying, and simple to put together.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 468 kcal
Course:
Lunch , Dinner
Cuisine:
Asian
Ingredients
- 1 Tablespoon of sesame oil divided
- 4 garlic cloves chopped
- 2 Tablespoons of fresh chopped ginger
- ½ teaspoon of ground turmeric
- 1 cup of red onion thinly sliced
- 2 cups of thinly sliced mushrooms
- 2 cups of thinly sliced sweet potatoes
- 2 cups of cooked rice (brown or white)
- 2 Tablespoons of soy sauce
- 1 Tablespoon of vinegar (rice, apple cider, balsamic)
- ¾ teaspoon of salt (or more to taste)
- ½ teaspoon of black pepper
- ¼ cup of fresh cilantro chopped, optional
- ¼ cup of fresh basil chopped, optional
- Optional Add-ins: baked tofu cubes, cooked lentils, bean sprouts, toasted peanuts, peas
Instructions
- In your largest skillet, heat ½ tablespoon of sesame oil and lightly saute garlic, ginger, turmeric, and red onion for 1 to 2 minutes.
- Add mushrooms and saute until lightly browning, 2 to 3 minutes. Add sweet potato and stir to coat. Add 2 to 3 tablespoons of water and cover the skillet, let sweet potato cook for 3 to 4 minutes, until tender.
- Transfer 3/4 of the veggies to a bowl, and add rice to the remaining veggies in the skillet, along with half a tablespoon of sesame oil. (You want to have plenty of room for rice to move around and crisp up). Add soy sauce, vinegar, salt, and pepper. Stir to coat.
- Let cook uncovered for 2 to 3 minutes until rice is beginning to crisp up a bit. Add any of the optional add-ins, or leave as is. Add the rice and veggies from the bowl back to skillet and stir to heat through. Stir in cilantro or basil if using and serve immediately.
Cup of Yum
Notes
- Use a large pan or wok. To get a nice crisp fried rice you want to have plenty of room for all the rice to get heated quickly.
- Cook your rice in advance, up to one day is best, and chill it. Cold rice works better for fried rice since it doesn’t become overly mushy.
- Slice the sweet potatoes thin so they cook more quickly.
- Add your favorite plant protein from the variations to make this dish heartier.
Nutrition Information
Calories
468kcal
(23%)
Carbohydrates
95g
(32%)
Protein
11g
(22%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Sodium
986mg
(41%)
Potassium
607mg
(17%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
9583IU
(192%)
Vitamin C
7mg
(8%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 468
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 95g | 32% |
| Protein | 11g | 22% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 986mg | 41% |
| Potassium | 607mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 9583IU | 192% |
| Vitamin C | 7mg | 8% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.