Sweet Potato Fried Rice

Let me just start with a clear, irrefutable fact.  My dad’s fried rice is legendary.  There’s simply no competing with how perfectly delicious it is, so I’d never tried.  However, when I ran across a variation this recipe in the Thug Kitchen cookbook it was incredibly different.  When I noticed the star of the recipe was sweet potatoes – possibly my husband’s favorite food ever – I knew we had to give it a go.  I would hesitate to classify this as a fried rice because it is decidedly unique but its got rice, its got vegetables, it’s made in a wok, and it’s delicious so we will go with it. 

It’s a very straight forward recipe and if you don’t have a wok, feel free to substitute a large pan instead.  Just don’t forget to cook your rice well ahead of time and ensure it’s completely cooled.  Thats a tip my dad passed on and it doesn’t fail to elevate this version of a stir fry as well.  Cheers! 

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Sweet Potato Fried Rice
Serves 6
A unique take on the traditional fried rice where sweet potato is the star
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 medium sweet potato (3/4 to 1 lb)
  2. 2 tsp peanut oil
  3. 2 tbsp water, plus more if needed
  4. 1 small yellow onion, chopped
  5. 1 carrot, chopped
  6. 1/4 tsp Chinese 5-spice powder
  7. 4-5 garlic cloves, minced
  8. 1 1/2 tbsp soy sauce or tamari
  9. 1 tbl rice vinegar
  10. 1 tsp chili paste
  11. 4 cups cooked short-grain brown rice that's been chilled for a couple of hours
  12. 1 cup watercress, chopped up no bigger than a quarter
  13. 1/2 cup sliced green onions
  14. 1 cup frozen green peas, thawed
  15. 1/2 - 1 lb BBQ pork, chopped into small cubes
Instructions
  1. Chop the sweet potato into dice-sized cubes.
  2. In a large wok or skillet, heat 1 tsp of the oil over medium heat. Add the sweet potato and the water and stir fry the potato, stirring often. If the potato starts to stick, add a little more water as needed. Cook until the potato is close to tender and browning on some sides, 5 to 8 minutes. Add the onion and carrot and cook until the onions are translucent, about 3 more minutes. Add the 5-spice powder and garlic, mix well, then remove the vegetables from the pan. Scrape the pan clean.
  3. In a small glass, mix together the soy sauce, vinegar, and chili paste. Heat the wok back up over medium heat and add the remaining 1 tsp oil. Throw in the rice and stir fry until it begins to warm, 3-5 minutes. Drizzle the sauce over the rice, mix well, then add the cooked vegetables and pork. Stir-fry for a minute so everything is well mixed. Fold in the greens, green onions, and peas. Turn off the heat and serve immediately.
Adapted from Thug Kitchen
Adapted from Thug Kitchen
Mr & Mrs Miller http://mrandmrsmiller.com/
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