Are you ready to get excited about vegetables?
I’m Danielle Omar and I’m thrilled to be writing this monthly Inspired Vegetarian column for Healthy Aperture. I’m usually blogging about all things veg over at Food Confidence. I’m a Registered Dietitian so I tend to eat on the healthy side, but lucky for me I’ve never met a vegetable I didn’t like. I gave up meat almost 20 years ago and I’ve really never looked back. While cooking for a meat-eating husband I’ve since developed a passion for “vegifying” recipes. He has eaten many meat-free versions of his favorite dishes over the years, mostly to rave reviews!
My style of vegetarian cooking is simple and no-fuss, but if I can find a way to add more veg to a dish, I will do it! I also love a good kitchen gadget. My Vitamix, hand spiralizer, and food processor get a great workout each week. With this column I hope to inspire you to add more vegetables, greens, and plant based foods to your dishes.
This fried rice recipe was a fabulous surprise. I would normally make this dish with cauliflower rice but I had a bag of sweet potatoes that needed cooking. You’ll find that many of my recipes are born from what needs to get eaten in my fridge or what I have on hand in my pantry. Sweet potato “rice” is the base for this tasty and delicious fried rice. Don't feel like you have to use my ingredients, either. What makes this an easy weeknight dish is that you can throw in whatever you have on hand!
I know what you're thinking...it’s not fried and it's not rice. But you get the idea, right?
Sweet Potato Fried Rice
- 5-6 small sweet potatoes, or 2-3 big ones, peeled and diced
- 2 eggs
- 1 Tbsp olive oil
- 1 tablespoon minced ginger
- 1 small onion, diced
- 1 red bell pepper, chopped
- 1 cup corn, fresh or frozen
- 1 cup snow peas, fresh
- 1 cup peas, fresh or frozen
- 4 green onions, thinly sliced
- 2 to 3 tablespoons soy sauce
- Wash and peel the sweet potatoes and dice into chunks. Pulse the sweet potato in a food processor until it breaks down into rice-sized pieces. Heat about 1 tsp olive oil in a large saute pan. Whisk the eggs and add to the pan. Scramble the eggs and transfer them to a small bowl, set aside. Add a little more olive oil to the pan and add the ginger, onion, and red bell pepper. Sauté about 30 seconds. Stir in the corn and peas and sauté another 2 minutes. Stir in the snap peas and the sweet potato rice, mixing the ingredients together well. Lower the heat to medium and cook until the sweet potato is tender, about 5 minutes. Uncover and stir in the eggs, scallions and soy sauce.