Sweet Potato and Turmeric Fried Rice

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m

If you like sweet potatoes, then this is the recipe for you. Fried rice is a classic comfort food, and here we give it a nutritious twist, and load it with freshly sauteed veggies, immunity boosting garlic, ginger, and turmeric and throw in some fresh herbs for good measure. It’s got a nice bite to it due to the chunky sweet potato strips and slices of mushrooms. If you want to give it a plant protein boost, throw in some peas, baked tofu, cooked lentils, bean sprouts, or toasted peanuts. The anti-inflammatory benefits of turmeric are amplified by the addition of black pepper, which boosts turmeric’s effectiveness 1000x! Super savory, satisfying, and simple to put together this is one of our faves.


  • 1 Tbsp sesame oil
  • 2 Tbsp fresh turmeric (or 1/2 tsp powdered)
  • 2 Tbsp fresh ginger, peeled and chopped
  • 4 cloves garlic, chopped
  • 1 cup red onion, thinly sliced
  • 2 cup sweet potato, thinly julienned
  • 2 cup mushroom, thinly sliced
  • 2 cups rice (brown or white), cooked
  • 2 Tbsp tamari (or coconut aminos or soy sauce)
  • 1 Tbsp vinegar (rice, coconut, apple cider, balsamic)
  • 3/4 tsp salt (or more to taste)
  • 1/2 tsp black pepper
  • 1/4 cup fresh cilantro, chopped, optional
  • 1/4 cup fresh basil, chopped, optional
  • Optional Add-ins: baked tofu cubes, cooked lentils, bean sprouts, toasted peanuts, peas


Step 1

Pre-cook your rice according to instructions and let cool thoroughly. (Sticking in freezer for five minutes if needed, to chill quickly)

Step 2

In your largest skillet, heat half a tablespoon of sesame oil and lightly saute garlic, ginger, turmeric and red onion for 1-2 minutes. Add mushrooms and saute until lightly browning, 2-3 minutes. Add sweet potato and stir to coat. Add 2-3 Tbsp of water and cover skillet, let sweet potato cook for 3-4 minutes, until tender.

Step 3

Transfer 3/4 of veggies to a bowl, and add rice to remaining veggies in 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 tamari (or soy sauce or coconut aminos), vinegar, salt and pepper. And stir to coat. Let cook uncovered for 2-3 minutes until rice is beginning to crisp up a bit. Add any of the optional add-ins, or leave as is. Add rice and veggies in bowl back to skillet and stir to heat through. Stir in cilantro or basil if using and serve immediately. Enjoy!

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

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