Move over cauliflower, the sweet potato is stealing your thunder! The holiday darling is taking the form of fried rice, right down to those little crunchy bits. I love this dish for its bright color, because it’s a one pan dish, and that you can incorporate whatever additional elements you want.
The once-a-year Thanksgiving staple, topped with mini marshmallows or as a lovely pie the sweet potato is a delicious and utterly versatile vegetable. Today, we enjoy sweet potatoes baked, fried or mashed. They can become fluffy pillows of gnocchi, a silky soup or even pancakes, but as “rice,” it will surprise you how delicious can be with its subtle sweetness. My version includes diced chicken breast, edamame and because I can’t seem to get enough of the color orange, shredded carrots. But this would be just as delicious with some leftover shrimp or lamb, some peas or broccoli even corn. The food processor does the bulk of the work, taking the rough chopped pieces of sweet potato and pulsing them into grains of “rice,” ready for a nice stir in a hot pan.
Either a sweet potato or yam will work in this recipe, but if you’re wondering, the sweet potato is a bit sweeter and usually has usually has tapered ends; the yam tends to be a bit dryer and starchier.
Sweet Potato Fried Rice could be a fun alternative to your holiday table, but whenever you decide to try this, it will be a wonderful new and different way to use the tuberous vegetable.
Sweet Potato Fried Rice
- 2 medium Sweet Potatoes peeled, cut into quarters
- 1 1/2 tbs vegetable oil
- 1/4 cup scallions sliced
- 1 cup cooked chicken breast sliced
- 1/2 cup carrots shredded
- 1/2 cup edamame
- 2 tbs soy sauce
- 1 tsp sesame seeds
- 2 eggs
- 2 tbs coconut flakes toasted (optional)
- green onion tops for garnish
Place the sweet potatoes into the bowl of a food processor, then pulse them in a food processor, until you have reached the size and texture of rice.
Add the vegetable oil to a hot skillet or wok, then add the sweet potatoes and sauté for 2 minutes. Add the carrots, green onions, edamame, chicken, soy sauce and sesame seeds and sauté for 3 minutes.
Make a well in the center of the skillet and add the sesame oil to it. Crack two eggs into the well, and scramble them in the well - about 1 minute.
Mix the egg into the rest of the ingredients and serve the fried ‘rice’ with green onion tops. If you want additional flavor and texture, add the toasted coconut flakes right before serving.