Let Me Tell You About This Sweet Potato-Kale Fried Rice

I was staring down a bag of wild rice and some wilting kale last Tuesday—one of those nights where dinner needs to sort itself out (without any fancy chef tricks). Then, I remembered this caramelized sweet potato and kale fried rice that a friend once threw together during a frankly chaotic holiday potluck, and—no kidding—it was the only dish to get scraped absolutely clean. I’ve been riffing on it ever since. My kids act like kale is spinach’s weirder cousin, but oddly enough, they barely notice it in this recipe (if you chop it up small and caramelize the veggies just right). Actually, the first time I made this, I burned the sweet potatoes and opened a window to a neighbor’s bemused face, so I now officially recommend using a timer. Lessons learned!

Caramelized Sweet Potato and Kale Fried Wild Rice

Why You’ll Love This (Or At Least, Why I Do)

I make this whenever I want something cozy but I don’t want to spend ages—mostly because it’s all done in one pan and wild rice feels a bit fancy but not too fancy. My family digs it because it’s savory yet a little bit sweet, and I kinda like that I can sneak in all sorts of extra veggies without anyone complaining much (unless I get too heavy-handed with the garlic). Also, it makes lunch the next day that actually tastes like something—not just sad leftovers (though, sometimes it’s gone before I get a chance).

Gather These Ingredients (Swaps Totally Welcome)

1 big sweet potato (or 2 small)—sometimes I just use butternut squash if that’s what’s in the fridge
2 biggish handfuls of curly kale, destemmed and chopped (or spinach, but it wilts down more, so use a bit extra)
2 cups cooked wild rice (leftover is perfect, honestly, and I’ve also used a mix of wild and brown rice)
1 small red onion or a couple of shallots—I just use what’s around, sometimes regular yellow onion, works fine
2 cloves garlic, minced (okay, sometimes I skip this if I’m in a hurry—not a dealbreaker)
3 tablespoons olive oil or avocado oil (my grandmother always swore by plain veggie oil, truly anything works here)
1 tablespoon soy sauce (or tamari if you want it gluten free)
1 teaspoon maple syrup or honey—makes the sweet potatoes caramelize up all nice, though I admit I’ve forgotten it before and it still tastes good
Salt and pepper, to taste. I go heavy on the black pepper, but you do you
1/2 teaspoon smoked paprika (optional but so good, and sometimes I toss in a shake of chili flakes just for fun)

How To Make It, Real Talk

Prep the goods: Peel and cube your sweet potato—about dice-size, but not perfect cubes; rustic is fine. Chop the kale, onion, and get your garlic ready. If your wild rice is cold, well, just break up the clumps with your fingers; no need to fuss.
Sizzle time: Heat half the oil in your biggest nonstick skillet (or, honestly, whatever pan you have that fits, I’ve used a battered cast iron before and it’s fine) over medium-high. Toss in the sweet potato cubes and try to get them in one layer. Let them be for a good 4–5 mins—don’t poke too much or they won’t caramelize. Here’s where I usually tidy up a bit or, full disclosure, scroll my phone.
Add flavor friends: Toss in your onions (or shallots) and stir things around. Cook till the onions get all soft and the sweet potatoes are golden with some brown spots (don’t sweat a few uneven bits—that’s home-cooking for you).
Add in the kale and the garlic. Things might look a bit crowded—or even a tad sad. Don’t worry; it cooks down quickly. Give it all a good stir till the kale brightens up and wilts down. At this point, I usually taste a sweet potato cube, you know, quality control.
Push everything to one side, drizzle in the rest of your oil, and add the wild rice. Let it sit undisturbed for a couple minutes to crisp up a little. Then stir it all together (the crispy bits are the best bits, so don’t skip this step). Pour in the soy sauce and maple syrup (or honey), sprinkle paprika and/or chili if you like, and toss until everything smells delicious and looks all shimmery.
Season with salt and pepper, maybe a little more soy according to your taste. Give it all a final stir and remove from the heat. Boom. Done. (But let it cool for a minute so you don’t burn your tongue. Been there… more than once.)

Things I’ve Discovered (The Hard Way)

If the sweet potatoes are cut too big, they end up hard in the middle. I used to just mash them a bit at the end, but it’s not quite the same. Smaller cubes really work way better here.
If you use cold rice, it fries up crispier—but sometimes I can’t wait and just add it straight out of the pot. No one’s ever complained.
I once tried adding frozen peas for color. Didn’t love it… but maybe that’s just me. Try if you must!

If You Want To Mix It Up (Here’s What I’ve Tried)

Sometimes I swap kale for baby kale or even Swiss chard if it’s on sale; it gets a bit softer but still tastes great.
Mushrooms? I throw in a handful when I’m feeling fancy.
Toasted slivered almonds on top—delicious. Roasted pumpkin seeds? Also yum. But, the time I put feta on it… actually, that didn’t work for me; the flavors felt off somehow. Maybe someone else will like it?

Gear Talk (Don’t Sweat It If You Don’t Have Everything)

I use my old nonstick pan for this, but a well-oiled cast iron or even a wok does the trick. No fancy rice cooker? Just boil the wild rice like pasta, drain, and call it good. Don’t have a garlic press? Mince with a knife (or honestly, bash it a bit and toss it in). My friend once made this with a microwave and single hot plate; it wasn’t pretty, but we ate every bite.

How To Store (If You Have Leftovers…)

Technically, this’ll keep in the fridge for up to 3 days in a tight container. I think it might actually taste better the next day when flavors meld—but in my house, it never sticks around more than a day. I only found out by making a double batch once for a road trip and sneaking bites straight from the Tupperware. Cold, even!

Here’s How I Serve It

I love this big and messy, right out of the pan, usually topped with a jammy egg or a drizzle of chili crisp (everyone asks for seconds, so I always make way too much). My youngest likes it with a splash of sweet chili sauce; I don’t ask questions. If it’s Sunday brunch, sometimes I add avocado slices or even some leftover grilled chicken if we’ve got it hanging around. You get the picture—lots of ways to go here.

Pro Tips from the School of Hard Knocks

I tried rushing the caramelizing step and, yeah, the sweet potato ended up more steamed than browned. Patience is key. (Even if you want to eat straight away!)
Don’t skip crisping the rice. The little crunchy bits make it addictive. Seriously, I learned this the tasty way.
If your kale is super tough, massage it with a smidge of oil first. I used to think this was nonsense, but actually, it helps—like giving your greens a spa day.

Questions People Actually Ask Me

Can I use leftover rice from Chinese takeout? Absolutely. Actually, it fries up even better if it’s a bit dried out (so don’t fuss if it’s clumpy—just break it up with your hands).
Is there a way to make this vegan? Yep—all the main ingredients are vegan if you use maple syrup, and just check your soy sauce. Some kinds have little surprise fishiness, you know?
Can I freeze it? Sure, but honestly it’s better fresh, or straight from the fridge cold. The sweet potatoes get a bit mealy after freezing. Not a dealbreaker, but just saying.
Why wild rice? Wild rice has more chew and a nutty flavor, but, y’know, regular brown or white rice totally works. I’ve mixed a few together by accident once, no harm done.
Can I add meat? You bet! Shredded chicken, crispy bacon, or even some leftover pork chops—I’ve tried all of these at one point (not all at once though—maybe next time, eh?).

Oh, before I forget: the first time I made this, I did try using sweet potatoes with the skin on. I thought I was being clever (and saving time), but… the skins kinda got tough. On second thought, peeling is worth that extra minute. So there’s one shortcut I don’t recommend, but hey, live and learn.

Caramelized Sweet Potato and Kale Fried Wild Rice