Sweet Potato Pork Fried Rice [Recipe]

Sweet Potato Pork Fried Rice [Recipe]

Making “rice” substitutes out of vegetables is all the rage right now! Not only is it a great way to get your veggies in and keep your carb macros in check, but it makes your meals that much more satisfying as you can invariably have a whole lot more! At least I know that whenever I measure out a portion of rice it always looks depressingly small in respect to its carb content.

I’ve been making cauliflower rice for a long time now but this is my first time making sweet potato rice. It came out really well & not too mushy! Sweet potato rice has a ton more flavor than cauliflower rice and is a great substitute when you do need some extra carbs and you’re still trying to meet your daily veggies goal. Give this paleo-inspired take on a Chinese favorite a go!

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Sweet Potato Pork Fried Rice

A delicious and nutritious alternative for one of your Chinese favorites! This meal is perfectly balanced in carbs, fat and protein that will leave you feeling full and satisfied. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner, Lunch
Cuisine: American, Chinese
Servings: 6 servings
Calories: 392kcal
Author: Roz

Ingredients

  • 4 whole green onions diced
  • 1200 g raw sweet potatoes processed into rice
  • 1.5 lbs ground pork 90/10 lean
  • 2 tbsp coconut aminos
  • 2 tsp fish sauce
  • 1/2 tsp cayenne pepper
  • 2 eggs
  • dash salt and pepper to taste

Instructions

  • Chop sweet potatoes into small chunks and add them to a food processor using the chop blade. Pulse in the processor until the sweet potatoes are broken down into small, rice-like pieces. (You may have to do this in 2 batches, only fill the food processor halfway full to allow it to process. Don't over process, as potatoes will turn to mush).
  • In a large pan over medium-high heat, add pork to brown. Season with salt and pepper. Break up into small bits and cook until it has developed a brown crust, about 8 minutes. Drain fat, reserving at least 1 tbsp in the pan.
  • While the pork is cooking, cut up green onions. 
  • Add sweet potato rice to pan. Add the green onions, coconut aminos, fish sauce and cayenne. Mix well. Cook for 5-6 minutes, stirring occasionally until the sweet potatoes start to soften.
  • Crack the eggs into the pan and stir them around to scramble. Continue to stir until the eggs are fully cooked, 2-3 minutes.
  • Taste and season with additional salt and pepper as desired. 
  • Remove from heat and serve.

Nutrition

Calories: 392kcal | Carbohydrates: 44g | Protein: 27g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 1556mg | Potassium: 60mg | Fiber: 8g | Sugar: 14g | Vitamin A: 771% | Vitamin C: 68% | Calcium: 11% | Iron: 14%

We’d love to feature your recipes! Which of your favorite meals do you substitute with veggie rice?

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