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.
Have you ever made turnip rice? Or any other riced root vegetables?
I’m a pretty big fan of carrot, beet, kohlrabi, and turnip rice in addition to the iconic cauliflower rice.
Turnip rice is nice and mild and is a great lower carb option for those who follow a paleo or keto diet, or for those who are simply cognizant of their carbohydrate intake.
While turnips make for a nice rice, it needs a little bit of doctoring to make it palatable. Enter: this fried rice concept.
Carrots, broccoli, green onion, ginger, coconut aminos, and scrambled egg is what goes into this flavorful, healthful side dish.
The approach is similar to classic fried rice, though we replace the soy with coconut aminos (or liquid aminos) and swap the peas for broccoli for a gut-friendly dish.
This isn’t our first foray into the land of fried rice. Just have a looksy at my Vegetable Quinoa Fried Rice, Cauliflower Fried Rice, Thai Cauliflower Fried Rice with Ginger-Almond Dressing, and Vegetable Fried Rice (which incorporates actual rice).
Does this taste exactly like regular fried rice? Nay. It doesn’t have the poofy rice texture, because: turnips, and there’s a teensy bit of an earthiness to it…because: turnips.
They say happiness = reality – expectations, so don’t expect this to be exactly like regular fried rice, and you’ll be PSYCHED!
How to Make Turnip Fried Rice:
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 of the vegetables to a large wok or skillet and sauté until much of the liquid has burned off. What I love about this recipe, is you don’t need to add the vegetables in stages – you can simply toss them all in at the same time.
Once the vegetables are cooked down, add the coconut aminos.
Toss in scrambled eggs, chopped green onion, and sesame seeds, and you’re DONE!
Serve the fried rice alongside your favorite animal protein. May I suggest My Go-To Crispy Salmon, Easy Chicken Shawarma, 30-Minute Vegetable and Ground Beef Skillet?
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If you make this Turnip Fried Rice, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Get your fried rice fix!
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.
Nutrition
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.
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!
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
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! 😉
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.
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
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!