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Sweet Potato Fried Rice

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5 from 1 review

  • Author: Tara | Treble in the Kitchen
  • Total Time: 35 mins
  • Yield: 4 servings 1x


A flavorful and comforting fried rice recipe for those who are sensitive to grains (or just want to experiment with a fun new way to eat sweet potato!). This delicious fried rice recipe is so convincing that you will NOT miss the rice one bit.


  • 2 sweet potatoes
  • 1/2 cup frozen green beans
  • 1 cup baby bok choy, chopped
  • 1 large carrot, finely chopped
  • 1/4 cup chopped chives
  • 2 Tbsp coconut aminos
  • 2 eggs
  • 2 Tbsp sesame oil
  • Salt and pepper
  • 1 lb shrimp, peeled and deveined


  1. Pulse sweet potato in food processor until it resembles rice consistency and texture.
  2. Heat 1 Tbsp sesame oil in a large skillet. Add the shrimp to the skillet. Season with salt and pepper and cook until pink, stirring occasionally. Transfer to a separate plate.
  3. Heat 1 Tbsp sesame oil in the skillet again, and add the chives.
  4. Add green beans, carrots, and bok choy and cook until tender. Add the sweet potato, salt and pepper and cook stirring occasionally 10-15 minutes. The sweet potato should be hot and tender.
  5. Make a hole in the middle of the sweet potato vegetable mixture. Add both eggs to the center of the hole and mix until combined and cooked. Add the coconut aminos.
  6. Finally add the shrimp back to the mixture and cook for an additional 1-2 minutes.
  7. Divide between 4 plates and enjoy!
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: dinner, gluten free, grain free, paleo friendly, dairy free
  • Cuisine: asian