Sweet Potato and Turmeric Fried Rice

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.


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

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.

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!