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Rice-Less Sweet Potato And Coconut Fried ‘Rice’ [Recipe]

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Saute the whites of a bunch of spring onions and 1/2 tbsp minced garlic in 2 tbsp coconut oil. Add and stir in 4 cups grated sweet potatoes, salt and pepper, and 1/2 cup veg/chicken broth and reduce it. Toss in 1 cup cooked green peas, 2 scrambled eggs, 2 tsp soy sauce, 1/2 cup toasted dessicated coconut, 1/2 bunch chopped cilantro, spring onion greens, and sesame oil.

This is a rice-less meal that uses shredded sweet potatoes as the ‘rice’ with an Asian-inspired twist. Sweet potatoes are a low glycemic starch and are rich in vitamin A.

We have amped this recipe up with the addition of toasted coconut for extra fiber and heart-healthy fats. Feel free to add additional vegetables or to pair with a salad. This is a recipe that takes minutes to make which is ideal for those nights that you are short on time.

Sweet Potato Coconut Egg Fried ‘Rice’ [Recipe]

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 2-3 large servings

Ingredients

  • 2 large sweet potatoes, peeled (about 4 cups grated)
  • 2 tbsp of coconut oil
  • 1/2 cup vegetable broth, low-sodium (or chicken broth, if not vegetarian)
  • 2 organic eggs, beaten
  • 1 cup cooked green peas
  • 1/2 cup of toasted, unsweetened desiccated coconut (or regular)
  • 1 bunch of spring onions
  • 2 tsp low-sodium soy sauce (gluten-free, ideally)
  • 1/2 tbsp of minced fresh garlic
  • 1/2 bunch of cilantro, loosely chopped
  • Salt and pepper, to taste
  • Sesame oil, to taste (optional)

Directions

  • Grate the potatoes with a coarse cheese grater.
  • In a large skillet, place in your oil.
  • Then, add in the whites of the onions and garlic.
  • Let cook for 2 minutes and then add in the sweet potato ‘rice’.
  • Season with salt and pepper and stir to combine.
  • Stirring frequently, let cook for 1 minute. Then, add the broth and stir. Let reduce fully.
  • While the rice is reducing, place a medium skillet over medium heat and pour in eggs. Scramble and set aside.
  • Once the rice has reduced, taste. If still crunchy, stir and let cook for another 2 minutes. When done, fold in the egg and peas.
  • Add the soy sauce, toasted coconut, cilantro, green onion greens and sesame oil and toss everything to combine. Once combined, divide into bowls and enjoy!
Julie Pecarski
Star Expert

Julie Pecarski is the founder of Eat Life Balance.com, a holistic health and lifestyle solutions site. Eat Life Balance provides clean living recipes, nutritional guidance and lifestyle advice in an approach to guide readers into making small, simple changes in their eating habits, attitudes and mental balance. Julie is currently studying nutrition in Vancouver, BC.

Julie Pecarski
Star Expert

Julie Pecarski is the founder of Eat Life Balance.com, a holistic health and lifestyle solutions site. Eat Life Balance provides clean living recipes, nutritional guidance and lifestyle advice in an approach to guide readers into making small, simple changes in their eating habits, attitudes and mental balance. Julie is currently studying nutrition in Vancouver, BC.

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