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 saute 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!
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Get your fried rice fix!
- 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
- 3 large eggs, scrambled
- 3 green onion, chopped
- 1 Tbsp sesame seeds
- 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 eggs, green onion, and sesame seeds to a large wok or skillet. Heat over medium-high and saute 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. Serve alongside your favorite entree.
Nutrition Information:Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 202Total Fat: 7gUnsaturated Fat: 0gCarbohydrates: 7gNet Carbohydrates: 3gFiber: 4gProtein: 10g