Get ready to hum a tune with “Rice, Rice Baby, It’s Sweet Potato Time!” This dish is a harmonious blend of textures and tastes. We start with day-old rice, fried until perfectly crispy and infused with aromatic garlic. Alongside, cubes of sweet potato are roasted to tender, caramelized perfection. Vibrant edamame pods are added for a pop of color and fresh sweetness. The magic truly happens when these elements meet, drizzled with a vibrant Spicy Ginger-Lime Drizzle. This quick sauce delivers a punch of sour from fresh lime juice, a hint of “pickled” tang from rice vinegar, and a warm, zesty spice from fresh ginger and chili flakes. It’s a side that hits all the notes: comforting sweet, pungent savory, lively sour, and exhilarating spicy, making every bite an adventure.
Rice, Rice Baby, It’s Sweet Potato Time!
Ingredients
For the Crispy Garlic Rice:
- 4 cups cooked long-grain white rice preferably day-old and refrigerated (this helps achieve crispiness)
- 3 Tbsp neutral oil such as canola, grapeseed, or avocado oil, divided
- 8-10 cloves garlic thinly sliced
- ½ tsp kosher salt plus more to taste
For the Roasted Sweet Potatoes:
- 2 medium sweet potatoes about 1.5 lbs, peeled and cut into ¾-inch cubes
- 1 Tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp kosher salt
- Pinch of black pepper
For the Edamame:
- 1 cup shelled edamame frozen, thawed
For the Spicy Ginger-Lime Drizzle:
- 2 Tbsp fresh lime juice from about 1 lime
- 1 Tbsp grated fresh ginger
- 1 Tbsp rice vinegar unseasoned
- 1 Tbsp soy sauce low-sodium preferred
- 1 Tbsp honey or maple syrup
- ¼ tsp red pepper flakes or more, to taste
Optional Garnish:
- Thinly sliced green onions
- Fresh cilantro
- Toasted sesame seeds
Instructions
Roast Sweet Potatoes:
- Preheat your oven to 400°F (200°C). In a medium bowl, toss the cubed sweet potatoes with olive oil, garlic powder, salt, and pepper until evenly coated.
- Spread them in a single layer on a baking sheet.
- Roast for 25-35 minutes, flipping halfway through, until tender and lightly caramelized. Set aside.
Prepare Garlic for Rice:
- While sweet potatoes roast, thinly slice your garlic cloves.
- Heat 2 Tbsp of the neutral oil in a large wok or non-stick skillet over medium-low heat. Add the sliced garlic and cook slowly, stirring occasionally, until golden brown and crispy (about 5-7 minutes). Be careful not to burn it!
- Using a slotted spoon, remove the crispy garlic bits and set them aside on a paper towel-lined plate. Keep the infused oil in the pan.
Crisp the Rice:
- Increase the heat of the pan with the garlic-infused oil to medium-high. Add the remaining 1 Tbsp of neutral oil.
- Add the cold, day-old cooked rice to the pan, breaking up any large clumps with a spatula.
- Sprinkle with ½ tsp salt. Cook for 5-7 minutes, stirring occasionally and letting the rice sit undisturbed for a minute or two at a time to develop crispy edges.
- The rice should be heated through and slightly golden and crisp.
Make the Drizzle:
- In a small bowl, whisk together the fresh lime juice, grated ginger, rice vinegar, soy sauce, honey (or maple syrup), and red pepper flakes.
- Taste and adjust the balance to your liking – it should be tangy, sweet, and spicy.
Assemble and Serve:
- Transfer the crispy garlic rice to a large serving bowl.
- Add the roasted sweet potato cubes and the thawed edamame.
- Gently toss to combine.
- Pour the Spicy Ginger-Lime Drizzle generously over the rice, sweet potatoes, and edamame, tossing again to coat.
- Garnish with the reserved crispy garlic bits, and optional green onions, cilantro, or toasted sesame seeds just before serving.
Leave a Reply
You must be logged in to post a comment.