Turnip Fried "Rice" with Mushrooms
Turnip Fried "Rice" with Mushrooms
Ingredients:
- 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
Method:
- 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.
- In a large wok or cooking pan, heat up 1/3 cup of the oil on medium flames.
- In a small separate bowl, whisk eggs together, until light yellow color.
- Add eggs to oil and cook, until well scrambled. Remove from heat and set aside in a small bowl.
- Add the rest of the oil, add garlic, and sauté until almost golden.
- Add all vegetables, plus salt and pepper, cook all on high heat, until well coated and combined.
- Meanwhile, mix soy sauce/Tamari and sugar in a small bowl, until sugar is dissolved well.
- Add it to vegetables in the pan and stir.
- 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.
- Mix in scallions and remove from heat.
- Garnish with sesame seeds and serve.