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October 6, 2016

Sweet Potato Turmeric Fried Rice

Renee Press/Plant-Based on a Budget

  • A classic comfort food with a nutritious twist. Renee Press

Serves 4


2 cups (450g) rice (brown or white), cooked 

1 tablespoon sesame oil

2 tablespoons fresh ginger, peeled and chopped

4 cloves garlic, chopped

2 tablespoon fresh turmeric (or 1/2 teaspoon powdered)

1 cup (225g) red onion, thinly sliced

2 cups(450g) mushrooms, thinly sliced

2 cups (450g) sweet potato, thinly julienned

2 tablespoons tamari (or soy sauce)

1 tablespoon vinegar (rice, coconut, apple cider or balsamic)

3/4 teaspoon salt

1/2 teaspoon black pepper

1/4 cup (small bunch) fresh cilantro (coriander), chopped, optional

1/4 cup (small bunch) fresh basil, chopped, optional


1. Cook the rice according to the package instructions and let it cool thoroughly.

2. In a large skillet, heat half a tablespoon of sesame oil and lightly sauté the ginger, garlic, turmeric and red onion for 1-2 minutes. Add the mushrooms and sauté until lightly browned, about 2-3 minutes. Add the sweet potato and stir to coat. Add 2-3 tablespoons of water and cover skillet. Then, let the sweet potato cook for 3-4 minutes, until tender.

3. Transfer 3/4 of the veggies to a bowl, and add the rice to the remaining veggies in the skillet, along with half a tablespoon of sesame oil. Add the tamari, vinegar, salt and pepper and stir to coat. Let the mix cook uncovered for 2-3 minutes, until rice is beginning to crisp up. Add the rest of the veggies in the bowl back to the skillet and stir to heat through. Stir in the cilantro and basil and serve immediately.