Turnip fried rice made paleo-style with ginger, coconut aminos, broccoli, carrots, and egg. This delicious side dish is a low-carb, paleo, and keto alternative to traditional fried rice.
If you’ve been craving fried rice but not the carbs, let me introduce you to your new weeknight hero: turnip fried rice. It’s savory, cozy, and surprisingly satisfying – without a grain of rice in sight.
This veggie-packed riff on takeout-style fried rice is paleo, keto, and Whole30-friendly. The approach is similar to classic fried rice, though we replace the soy with coconut aminos and swap the peas for broccoli for a gut-friendly dish.
And while it may not taste exactly like the classic version (because, you know, turnips), it brings its own magic.
Trust me, it’s one of those recipes I keep coming back to. It’s quick, veggie-forward, and endlessly customizable.
Why You’ll Love This Turnip Fried Rice
We all know fried rice is a comfort food staple, but this version feels just as satisfying while staying low-carb and veggie-loaded.
The texture is tender with just a little bite, the ginger and coconut aminos bring a big flavor, and everything comes together in one pan. You can even prep it ahead for quick lunches or dinners during the week.
Mild, slightly earthy, and full of gingery, umami goodness, this dish holds its own – especially when topped with fluffy scrambled eggs and a sprinkle of sesame seeds. Here are a few more reasons to love this dish:
- Paleo, keto, and Whole30-friendy
- Grain-free and gluten-free
- One pan = easy cleanup
- Packed with fiber & antioxidants
- Totally meal-prep friendly
- A great clean-out-the-fridge recipe
Ingredients For The Turnip Fried Rice
Turnips: The star of the show! Once riced, they create the perfect low-carb base. Go for firm, fresh turnips for the best flavor and texture.
Carrots: Add natural sweetness and color. You can finely dice or shred them for even quicker cooking.
Broccoli: A fiber-rich swap for traditional peas. Chop it small so it cooks quickly and blends in with the “rice.”
Ginger: Fresh ginger adds bold, spicy depth. It’s a game-changer in veggie-based fried rice.
Coconut aminos: A soy-free, gluten-free alternative to soy sauce. Adds that essential salty-sweet umami flavor.
Avocado oil: A high-heat, neutral oil perfect for stir-frying. You could also use ghee, coconut oil, or even sesame oil for extra flavor.
Sea salt: Adjust to taste – especially since coconut aminos are a little milder than soy sauce.
Eggs: Soft scrambled and stirred in at the end for extra protein and that classic fried rice feel. Omit for egg-free.
Green onion: A bright, peppery finish that really lifts the flavor. Stir into the hot rice right before serving.
Sesame seeds: Just a sprinkle for a bit of nuttiness and crunch. Optional, but fun.
How to Make Turnip Fried Rice
Start by giving your turnips a good wash and peel. Cut them into 6 to 8 big chunks, then toss them into a food processor.
Pulse until the pieces resemble grains of rice. You might need to stop and scrape the sides once or twice to keep things moving evenly.
Next, grab a large skillet or wok and add in all the veggies at once – no need to cook them in stages here, which makes things super simple.
Sauté everything over medium-high heat for 8 to 10 minutes, or until most of the moisture has cooked off and the turnip starts to stick slightly to the pan – this gives it that toasty fried rice vibe.
Add your coconut aminos and stir well, then toss in your scrambled eggs, green onions, and sesame seeds. Give it a final taste, adjust the seasoning if needed, and that’s it! You’re ready to dig into your cozy, veggie-loaded fried rice.
Frequently Asked Questions
Do I have to use a food processor?
Not necessarily. You can grate the turnips by hand, but it’ll take more elbow grease.
Can I use frozen veggies instead of fresh?
Totally! Just thaw and drain them first so the rice doesn’t go soggy-town. Frozen stir-fry blends work great for a quick weeknight fix.
Is this good for meal prep?
YES. It actually gets better after a night in the fridge – like fried rice’s glow-up moment. Just store it in an airtight container and reheat in a skillet or microwave.
Will picky eaters notice the turnips?
Maybe a little. Turnips do have a mild earthy note, but once it’s stir-fried with coconut aminos, veggies, and eggs, most folks won’t clock it. Add extra seasoning (like garlic or onion powder) to soften the earthiness if needed.
Are turnips keto?
Yes, turnips are keto friendly! Unlike most root vegetables, turnips are suitable for the keto diet. They are very low in carbohydrate and do not contain much plant sugar. For this reason, turnips are a great vegetable to incorporate into a low-carb diet.
They also have a very subtle flavor, which makes them a marvelous blank canvass.
Recipe Adaptations and Additions
- Switch the veg – Try zucchini, snap peas, kale, bell pepper, mushrooms, or cabbage.
- Go spicy – Add red pepper flakes, chili paste, or sriracha to amp up the heat.
- Boost the flavor – Add minced garlic, shallots, a splash of toasted sesame oil, or a squirt of lime juice at the end.
- Make it egg-free – Omit eggs or use a plant-based scramble.
- Add protein – Stir in shredded chicken, shrimp, crispy tofu, or ground pork.
- Top it off – Toasted cashews, crushed seaweed, or avocado slices all work here.
If you love making fried rice recipes, also try my Cauliflower Fried Rice, Thai Cauliflower Fried Rice with Ginger-Almond Dressing, and Vegetable Fried Rice (which incorporates regular rice).
What to Serve with Turnip Fried Rice
This dish works beautifully as a light main or a nutrient-packed side, depending on your mood. Because it’s mild and savory with a hint of earthiness, it plays well with a ton of different flavors. Here are some easy, delicious ideas to make it a full meal:
- Crispy Creamy Pesto Salmon
- Eggplant, Chickpea, and Chard Shakshuka
- “Cheesy” Vegan Roasted Cauliflower
- My Go-To Crispy Salmon
- Easy Chicken Shawarma
- 30-Minute Vegetable and Ground Beef Skillet
Other Low-Carb Recipes to Try
- Baked Jalapeño Poppers (Keto)
- Keto Cauliflower “Potato” Salad
- Taco Stuffed Zucchini Boats (Keto)
- Curry Sautéed Cabbage (Paleo, Vegan, Keto)
Enjoy this easy low carb side dish the next time you’re craving classic healthy comfort food!
Turnip Fried Rice
Ingredients
- 2 large turnips peeled and chopped
- 2 Tbsp avocado oil
- 2 large carrots peeled and chopped
- 1 large crown broccoli chopped
- 1 1/2 Tbsp minced ginger
- 3 Tbsp coconut aminos
- 1/2 tsp sea salt to taste
For Serving:
- 3 large eggs scrambled
- 3 green onion chopped
- 1 Tbsp sesame seeds
Instructions
- Wash and peel the turnips. Chop them into 6 to 8 large chunks and place them in a food processor. Pulse until rice-sized pieces form. Note: You may need to stop the food processor a couple times to scrape the sides and continue processing.
- Add all ingredients except the coconut aminos, eggs, green onion, and sesame seeds to a large wok or skillet. Heat over medium-high and sauté until much of the liquid has burned off and the turnip rice begins to stick to the pan, about 8 to 10 minutes.
- Add the coconut aminos and stir well.. Toss in scrambled eggs, chopped green onion, and sesame seeds. Taste the fried "rice" for flavor and add sea salt to your personal taste. Serve alongside your favorite entree.
Looking for clarification – you say add all ingredients to pan except eggs, green onion and sesame seeds but then have us add the coconut aminos after veggies have cooked?
Hi Kat! My apologies for the confusion! I typically do add the coconut aminos at the end with the scrambled eggs, etc. Nevertheless, the recipe will still work if it is added at the beginning. I modified the recipe to clarify 🙂 Happy cooking!
I had 2 nice turnips hanging out in the fridge and wanted to try something different with them. I found your recipe through a link on countrykitchen.com. I didn’t have any broccoli or green onions so I went with what I had on hand: asparagus. It turned out fantastic! I think I like it better than cauliflower fried rice. My turnips had a slight horseradish spiciness without really any earthiness so it was a perfect match for the dish! Added a new favorite to my list. Thank you!
I’m so happy you liked it, Bryan! Thanks so much for the sweet note! xoxo
Love this! So versatile. Have made it with different add ins. Today was red bell pepper, mushrooms and broccoli. Have also added chicken before. Sometimes I add a sprinkle of sesame oilAnd crushed red pepper for extra punch Thanks for sharing.
Love this! So versatile. Have made it with different add ins. Today was red bell pepper, mushrooms and broccoli. Have also added chicken before. Sometimes I add a sprinkle of sesame oilAnd crushed red pepper for extra punch Thanks for sharing.
Oh my god- this is my new favorite recipe. The turnips complemented the regular flavor of fried rice SO well. Thanks!
I’m so happy you like it, Ashley! It’s a fun one for me, too! 😉
I was pleasantly surprised at how good this came out. I used less oil and egg whites instead of whole eggs to cut the calories but it was still really good.
I’m so happy to hear it, Joey!! Thank you for the sweet note and feedback 😀 xo
Made this last night. It was delicious. I must add that I had to modify the recipe for what I had on hand. I did not have coconut aminos so I used Braggs (All Purpose) Liquid Aminos. Also, rather than add egg, I cooked a small piece of white fish and added that. Will definitely make this again, next time using coconut aminos!
This is my favorite line ever: “They say happiness = reality – expectations, so don’t expect this to be exactly like regular fried rice, and you’ll be PSYCHED!” I love your writing! And, the recipe will be a big help when making a low carb dinner for my diabetic family members.