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.
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.
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.