Sweet Potato and Turmeric Fried Rice

BY : PUBLISHED : February 26th, 2014 UPDATED: August 18th, 2021

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.

sweet potato and turmeric fried rice 1 scaled

Sweet Potato and Turmeric Fried Rice

Renee Press
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. 
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinner, Lunch
Cuisine Asian
Servings 4 servings
Calories 479 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

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

Instructions
 

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

Nutrition

Calories: 479kcalCarbohydrates: 97gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 987mgPotassium: 689mgFiber: 5gSugar: 6gVitamin A: 9583IUVitamin C: 8mgCalcium: 76mgIron: 3mg
Keyword asian, best, dairy free, dinner, dinners, easy, fast, fire and earth kitchen, fried rice, gluten free, healing, leftovers, lunch, meat free, nutritious, plant-based, sweet potato, tasty, turmeric, vegan, vegetarian, veggies
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Renee Press

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

View all posts by Renee Press