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!

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. 
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine American, Chinese
Servings 6 servings
Calories 392 kcal


  • 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


  • 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.


Calories: 392kcalCarbohydrates: 44gProtein: 27gFat: 11gSaturated Fat: 4gCholesterol: 75mgSodium: 1556mgPotassium: 60mgFiber: 8gSugar: 14gVitamin A: 38550IUVitamin C: 56.1mgCalcium: 110mgIron: 2.5mg
Tried this recipe?Let us know how it was!

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





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