• Rose

Turnip Fried Rice

Updated: Nov 10, 2021

Serves 4 as a side dish

Prep time :20 minutes

Cook time :15 minutes


 

6-8 small - medium Japanese white turnips (3-4 large purple turnips)

1-2 zucchini

handful green beans

3 spring onions

2-3 carrots

1 knob ginger

5-6 leaves silverbeet (spinach or kale would work too)


2 Tbsp oil

drizzle of soy sauce

cracked pepper


4 eggs


Goran loves sweet chilli and used that on his


 

If using large turnips you may need to chop them in half otherwise place the turnips 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.


Finely chop the rest of the vegetables into small cubes. These are the veggies I used but feel free to mix it up. Snow peas, corn, capsicums, chilis...


You can easier scramble your eggs or make omelettes and cut it into cubes. Goran made two omelettes with spring onions in them and then we chopped it into cubes before adding back into the mix before serving.


Place oil in a wok or large pan and bring to temperature, add all the chopped veggies and sautéed until they start to soften, in this case the carrots took the longest (10 minutes). Once everything is cooked to your liking add the riced turnips and mix well. Season with soy sauce and cracked pepper. Allow to cook 3-4 minutes to heat turnips. Lastly mix in your greens of choice, I chopped the silverbeet into small pieces to wilt quickly. Top with chopped omelette.


A sprinkle of spring onions, peanuts, cilantro would all be delicious on top.


 











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