Name: Healthy Sweet Potato Fried Rice
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp sesame oil (divided); 4 null garlic cloves (chopped); 2 tbsp fresh chopped ginger; 0.5 tsp ground turmeric; 1 cup red onion (thinly sliced); 2 cup thinly sliced mushrooms; 2 cup thinly sliced sweet potatoes; 2 cup cooked rice ((brown or white)); 2 tbsp soy sauce; 1 tbsp vinegar ((rice, apple cider, balsamic)); 0.75 tsp salt ((or more to taste)); 0.5 tsp black pepper; 0.25 cup fresh cilantro (chopped, optional); 0.25 cup fresh basil (chopped, optional); null null baked tofu cubes; null null cooked lentils; null null bean sprouts; null null toasted peanuts; null null peas

Instructions

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1

In your largest skillet or a wok, heat sesame oil (0.5 tbsp) and lightly sauté cloves (4 garlic), fresh chopped ginger (2 tbsp), ground turmeric (0.5 tsp), and red onion (1 cup) for 1 to 2 minutes.
2

Add thinly sliced mushrooms (2 cups) and sauté until lightly browning, 2 to 3 minutes. Add thinly sliced sweet potatoes (2 cups) and stir to coat. Add water (2 tbsp) and cover the skillet, let [sweet potatoes] cook for 3 to 4 minutes, until tender.
3

Transfer 0.75 of the veggies to a bowl, and add cooked rice (2 cups) to the remaining veggies in the skillet, along with sesame oil (0.5 tbsp). Add soy sauce (2 tbsp), vinegar (1 tbsp), salt (0.75 tsp), and black pepper (0.5 tsp). Stir to coat.
4

Let cook uncovered for 2 to 3 minutes until [rice] is beginning to crisp up a bit. Add any of the optional add-ins, or leave as is. Add the [rice] and veggies from the bowl back to skillet and stir to heat through. Stir in fresh cilantro (0.25 cup) or fresh basil (0.25 cup) if using and serve immediately.