Directions

1. Peel the sweet potato and cop into dice-size cubes
2. In a large wok or skillet, heat 1 teaspoon of the oil over medium heat. Add the sweet potato and water and stir fry the potato, stirring often. If the potato starts to stick, add a little more of the water as needed. Cook until the potato is close to tender and browning on some sides, 5 to 8 minutes. Add the onion and carrot and cook until the onions are translucent. Add the five spice powder and garlic, mix well, then remove the vegetables from the pan. Scrape the pan clean cause we aren't fucking done.
3. In a small glass, mix together the soy sauce, vinegar, and chili paste. Heat the wok back up over medium heat and add the remaining 1 teaspoon of oil. Throw in the rice and stirfry until it begins to warm, 3 to 5 minutes. Drizzle the sauce over the rice, mix well, then add the cooked vegetables. Stirfry for a minute so everything is well mixed. Fold in the greens, green onions, and peas. Turn off the heat and serve immediately