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96% would make again

Sweet Potato "Fried" Rice

by Crystal Hatchfeatured in Veggie Rice 4 Ways

Under 30 min

Under 30 min

Ingredients

for 2 servings

  • 2 medium-sized sweet potatoes, peeled and chopped
  • 1 tablespoon cooking oil, of preference, or water
  • ½ white onion, diced
  • 2 large carrots, peeled and sliced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup vegetable broth (120 mL)
  • ½ cup pea (75 g), cooked
  • 2 eggs, scrambled
  • 2 tablespoons low sodium soy sauce
  • green onion, chopped, for garnish

Nutrition Info

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    Calories 432
    Fat 13g
    Carbs 65g
    Fiber 10g
    Sugar 21g
    Protein 15g

Estimated values based on one serving size.

Preparation

  1. In a food processor, pulse the sweet potato chunks until they reach your desired “rice” consistency.
  2. In a large skillet over medium heat, heat oil, then add onions and let cook until translucent.
  3. Add sweet potato rice, carrots, salt, pepper, and vegetable broth and cook until the liquid has evaporated and the sweet potato is tender, stirring occasionally.
  4. Add peas, eggs, and soy sauce, and combine, allowing it to heat through.
  5. Garnish with green onions.
  6. Enjoy!