SUBSCRIBE BY EMAILSweet Potato “Fried Rice” is a fun twist to a traditional dish. You’ll find it hearty and colorful, and perfect as a side or main dish. You decide!
What do you do with a bunch of leftover sweet potato pieces and parts? That might sound strange, but when I made Sweet Potato Carbonara recently, I spiraled up some sweet potato strands and was left with a bunch of useable remains (think about that long, skinny piece left behind in the machine after you spiral slice something, and the ends of the potatoes, too).
Who wants to toss perfectly good food? Not me! So I scooped up the scraps, popped them into a bag, and tossed them in the freezer to use on another day.
You could use the scraps to make my Curried Sweet Potato-Spinach Egg Muffin Cups (such a great grab-and-go meal option), or Sweet Potato & Black-Eyed Pea Curry.
But today? Today those scraps turned into Sweet Potato “Fried Rice!”
Am I the only one who wonders if fried rice is supposed to be a side dish, or a main dish? Please tell me I’m not alone? Either way, this dish works.
I chopped up my sweet potato remains into tiny little pieces. I suppose I could have used my food processor, but sometimes I like chop, chop, chopping with my knife! These little pieces turned into my “rice.”
Sweet Potato “Fried Rice” is super filling as a meatless main dish, but you could serve it as a fabulous side, too. You do you! I ate this up as soon as I made it (I couldn’t wait for actual mealtime), so I’m not sure what that’s considered. Clearly I considered it delicious because I couldn’t resist several big spoonfuls.
Add your favorite veggies or even your favorite meat to the mix. I kept this vegetarian to serve as a Meatless Monday dish, and tossed in purple cabbage, mushrooms, onions, and peas along with a handful of seasonings.
Whatever you do, don’t ditch those pieces and parts! Instead, turn them into a perfectly tasty and easy-to-make dish like Sweet Potato “Fried Rice.” You’ll be glad you did!
Patricia Conte/Grab a Plate
Yields Serves 4-6
Save RecipeIngredients
- 1 tablespoons vegetable oil, 2 tablespoons sesame oil, divided
- 1 egg
- 3 cups sweet potato, chopped into very small pieces like rice, or pulsed in a food processor
- 1 cup purple cabbage, chopped small
- 1 cup mushrooms, diced
- 1/4 cup white onion, diced
- 2 garlic cloves, minced
- 1/4-1/2 teaspoon fresh ginger to taste, grated
- 1 cup frozen peas
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons low sodium soy sauce
Instructions
- Add the egg to a small bowl and whisk. Add about 2 tablespoons of water to the egg, and whisk again.
- Add a small skillet to the stovetop over medium heat. When hot, add 1 tablespoon of the sesame oil. When hot, add the egg mixture and let it spread flat like a thin pancake. Cook for a few minutes, then flip. After a minute or so, remove from the heat and transfer the egg to a cutting board. Cut the egg into small pieces and set aside.
- Add a large skillet to the stovetop over medium heat. When hot, add the vegetable oil and the remaining tablespoon of the sesame oil. When hot, add the onion and cook for a few minutes, or until it begins to soften. Add the garlic and ginger and cook for 90 seconds or so.
- Add the remaining sesame oil to the skillet. When hot, add the sweet potato and cabbage. Add the salt and pepper. Stirring, cook for several minutes.
- Add the mushrooms and cook for several more minutes, stirring occasionally. Add the peas, soy sauce, and the egg pieces to the mixture, and toss to combine.
- When the peas have warmed through, remove the skillet from the heat.
- Serve warm.
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