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Potato Fried Rice

Crispy potatoes, onions, garlic, veggies, and fluffy rice. What else could you ask for?
Prep Time5 mins
Cook Time25 mins
Resting Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Chinese
Keyword: light, potato, rice, savory, veggies
Servings: 3 servings


  • 1 cup uncooked white rice (I used Jasmine)
  • 1/2 cup white or yellow onion
  • 3 tbsp olive oil
  • 2 tbsp minced garlic (3-4 cloves)
  • 1 cup chopped yellow potatoes
  • 1 bag mixed frozen vegetables
  • 3 tbsp coconut aminos (You can use soy sauce if you don't need it to be gluten free and low sodium)
  • 3 tbsp sweet chili sauce


  • Cook your rice per brand instructions and set aside.
  • Begin chopping onions and then add to skillet on medium-high heat. Cook until translucent. 
  • Next, chop potatoes and garlic, then add to skillet. 
  • Add in frozen mixed veggies, coconut aminos (or soy sauce), and sweet chili sauce and cook until veggies are heated.
  • Mix in cooked rice and add more coconut aminos and sweet chili sauce if desired. 
  • Cook until you see little carmalized bits in rice and then turn off heat and let sit for 10 minutes.
  • Top with sesame seeds if desired, serve, and enjoy!