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Sweet Potato Fried Rice Stir Fry
Prep Time
15
minutes
Cook Time
15
minutes
Total Time
30
minutes
Servings
4
servings
Author
Karen Gibson
Ingredients
2
small sweet potatoes
scrubbed and peeled (Asian potatoes are white)
2
tablespoon
coconut or peanut oil
2
scallions
chopped
1
egg
lightly beaten
your favorite stir fry sauce
check for gluten-free compliance as needed
1
small red bell pepper
chopped
1
small broccoli crown
or head sliced into small florets
1
carrot
chopped or shredded
2
tablespoons
cilantro
minced
Instructions
Grate the sweet potatoes with the shredding disk of a food processor (recommended), or on the large-hole side of a box grater.
Heat the oil in a wok or large skillet (cast iron works best) over medium-high, until the oil shimmers.
Add the sweet potato grates and cooking, stirring frequently until the edges begin turning golden brown. Mix in the scallions.
Pour in the egg and stir constantly until the curds have mixed thoroughly into the potatoes.
Drizzle stir fry sauce over the potatoes (a scant tablespoon) and mix well.
Add the vegetables and cook until slightly softened but vividly colored.
Taste, and add more stir fry sauce as desired (I like another tablespoon or two -- everything thinly coated in sauce, but not dripping).