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Rice, Rice Baby, It's Sweet Potato Time!

This delightful side dish combines fluffy, perfectly crisped garlic-infused rice with tender, savory-sweet roasted sweet potato cubes and vibrant edamame. It's all brought together by a bright, zingy ginger-lime drizzle that adds a refreshing spicy kick, making it a comforting yet exciting complement to any meal.
Course Side Dish
Cuisine Asian, Fusion
Keyword Crispy rice, Edamame, Garlic, Rice, Sweet potatoes
Prep Time 40 minutes
Cook Time 25 minutes
Servings 4
Author Chef Cameron

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.