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

Roz

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 mins

Cook Time 25 mins

Total Time 35 mins

Course Dinner, Lunch

Cuisine American, Chinese

Servings 6 servings

Calories 392 kcal

Ingredients

  

1x2x3x

• 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: 392kcalCarbohydrates: 44gProtein: 27gFat: 11gSaturated Fat: 4gCholesterol: 75mgSodium: 1556mgPotassium: 60mgFiber: 8gSugar: 14gVitamin A: 38550IUVitamin C: 56.1mgCalcium: 110mgIron: 2.5mg

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

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