There are few dishes as universally comforting and endlessly adaptable as a sizzling pan of fried rice. It’s the hero of weeknight cooking, the champion of leftovers, and the perfect canvas for culinary creativity. But what happens when you introduce a touch of autumnal sweetness to this savory staple? You get this Sweet Potato Fried Rice; a dish that is at once familiar and delightfully unexpected. The tender, slightly sweet cubes of sweet potato play beautifully against the salty umami of soy sauce and the nuttiness of toasted sesame, creating a vibrant, balanced meal that will win over your entire family.

This recipe is designed for speed and simplicity, making it an ideal solution for those busy evenings when you need a satisfying meal on the table in under 30 minutes. It transforms humble ingredients, leftover rice, a lone sweet potato, and a few pantry staples, into a one-pan feast that’s as nourishing as it is delicious. The pops of color from the carrots, peas, and green onions make it a feast for the eyes, while the fluffy scrambled eggs add a welcome dose of protein.

While this version feels modern and fresh, the concept of fried rice is ancient. Originating in China during the Sui Dynasty (589–618 AD), fried rice was born from a philosophy of frugality and a desire to waste nothing. Day-old rice, which had lost some of its moisture, was stir-fried with leftover scraps of meat and vegetables, transforming them into a brand new, delicious dish. This recipe proudly carries on that tradition, proving that the best meals are often the simplest.

Ingredients

3 cups cooked and chilled rice (day-old rice is ideal)
1 large sweet potato, peeled and cut into a 1/4-inch dice
2 large eggs, lightly beaten
1 cup frozen mixed vegetables (such as peas and diced carrots)
3 green onions, thinly sliced, whites and greens separated
3 tbsp soy sauce (or tamari for a gluten-free option)
1 tbsp toasted sesame oil
2 tbsp vegetable oil or other neutral high-heat oil, divided
2 cloves garlic, minced

Step-by-Step Instructions

Scramble the Eggs:
- Place a wok or a large, heavy-bottomed skillet over medium-high heat.
- Add 1 tablespoon of vegetable oil and let it heat until it shimmers.
- Pour in the beaten eggs and cook, stirring gently, until they are soft and fluffy curds, about 1-2 minutes.
- Avoid overcooking them. Immediately transfer the scrambled eggs to a plate and set aside.
Cook the Sweet Potatoes:
- Return the same wok to medium-high heat and add the remaining 1 tablespoon of vegetable oil.
- Add the diced sweet potato and stir-fry, tossing frequently, for 5-7 minutes.
- You want the cubes to become tender and slightly caramelized at the edges.
  Tip: Cutting the sweet potato into small, uniform cubes is key to ensuring they cook quickly and evenly.
Sauté the Aromatics and Vegetables:
- Add the minced garlic and the white parts of the green onions to the wok with the sweet potatoes.
- Stir-fry for about 30 seconds until the garlic is fragrant, being careful not to let it burn.
- Add the frozen mixed vegetables and continue to cook for another 2 minutes, stirring constantly until they are heated through.
Add the Rice:
- Add the cold, cooked rice to the wok.
- Use your spatula to press down on the rice and break up any large clumps.
- Stir and toss the rice with the vegetables, allowing it to heat through and toast slightly, about 3-4 minutes.
- You should hear a light crackling sound as the grains separate and fry.
Combine and Finish:
- Drizzle the soy sauce and sesame oil around the edges of the wok, not directly onto the rice.
- This allows the sauce to sizzle and caramelize before you toss it through.
- Add the cooked scrambled eggs (breaking them up into smaller pieces with your spatula) and most of the green parts of the green onions.
- Toss everything together vigorously until every grain of rice is coated and all the ingredients are evenly distributed.
- Cook for one final minute, then remove from the heat.

Serving Suggestions

This Sweet Potato Fried Rice is a hearty, complete meal all on its own. Serve it hot, piled high in bowls, and garnished with the remaining sliced green onions for a fresh, sharp bite. For those who enjoy a bit of spice, a drizzle of sriracha or a spoonful of chili garlic sauce is an excellent addition. A sprinkle of toasted sesame seeds can also add a lovely texture and nutty flavor.

If you wish to serve it as a side dish, it pairs wonderfully with Asian-inspired mains like teriyaki glazed salmon, grilled chicken skewers, or salt and pepper tofu. It’s a versatile dish that easily adapts to whatever else is on your menu.