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Turnip Fried "Rice" with Mushrooms

Turnip Fried "Rice" with Mushrooms


  • 2/3 cups Vegetable oil 
  • 3 Eggs 
  • 2 medium Turnips, peeled and chopped small 
  • 3 Garlic cloves, minced  
  • 1 medium Carrot, peeled and chopped small 
  • 1 cup of chopped Cauliflower florets  
  • 1 ¼ teaspoon Salt  
  • ½ teaspoon Pepper, black 
  • ½ cup chopped Mushrooms  
  • ¼ cup chopped green beans 
  • ¼ cup chopped Onions 
  • ¼ cup Soy sauce, or Tamari (gluten-free soy sauce) 
  • 2 teaspoons of Sugar, granulated  
  • 2 tablespoons Scallions, chopped  
  • 1 tablespoon Sesame seeds 


        1. 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. 
        2. In a large wok or cooking pan, heat up 1/3 cup of the oil on medium flames. 
        3. In a small separate bowl, whisk eggs together, until light yellow color. 
        4. Add eggs to oil and cook, until well scrambled. Remove from heat and set aside in a small bowl. 
        5. Add the rest of the oil, add garlic, and sauté until almost golden. 
        6. Add all vegetables, plus salt and pepper, cook all on high heat, until well coated and combined. 
        7. Meanwhile, mix soy sauce/Tamari and sugar in a small bowl, until sugar is dissolved well. 
        8. Add it to vegetables in the pan and stir. 
        9. Add turnip “rice” and eggs and mix well. Cook for an extra 5 to 7 minutes or until turnip is cooked through. Stir occasionally to prevent lumps. 
        10. Mix in scallions and remove from heat. 
        11. Garnish with sesame seeds and serve.