Try this Pork Fried Turnip Rice recipe, or contribute your own.
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 teaspoon paprika
- 1 teaspoon sesame oil
- 1 small white onion
- for the pork:
- 1/2 tablespoon extra virgin olive oil
- 1 teaspoons tomato paste
- white pepper to taste
- 1/2 tablespoon honey
- 1/4 teaspoon sesame oil
- 4 scallions
- 1 pound pork shoulder/pork butt
- 1/4 teaspoon five spice powder
- pinch of white pepper
- 1/2 tablespoon sherry
- 1/2 tablespoon soy sauce low-sodium
- 1 teaspoons hoisin sauce
- 2 cloves garlic smashed and then minced
- 1/2 tablespoon hot water
- for the rice*:
- 3 large turnips
- 1 tablespoon low-sodium soy sauce
- Carbohydrate 14.4701699985339 g
- Cholesterol 211.539999999919 mg
- Fat 8.2621739582232 g
- Fiber 3.39213795200264 g
- Protein 8.51440098932606 g
- Saturated Fat 2.01424083331405 g
- Serving Size 1 1 -5 (350g)
- Sodium 383.858135369095 mg
- Sugar 11.0780320465312 g
- Trans Fat 1.00220206249004 g
- Calories 162 calories
Step-by-step
- Whisk all of the ingredients for the marinade in a small bowl, reserve 2 tablespoons and place the rest in a large zip top bag.
- Cut the pork into 3” long pieces and place in the zip top bag. Shake and place in the refrigerator for at least 2 hours, ideally overnight.
- While meat is marinating, dice the white onion and scallions. Set aside in the refrigerator for later use.
- Once the meat is marinated, preheat the oven to 475 degrees. Line a baking tray with tin foil and place a metal rack on top. Pour ¼ cup of water over the tin foil. Place the pork on the metal rack and roast for 25 minutes. After 25 minutes, baste the pork with the juices that collect in the tin foil and brush the pork with half of the reserved marinade. Bake for another 20 minutes and then switch to broil and cook for 1-2 minutes or until outside crisps (be careful not to let burn!)
- Using the reserved tablespoons of marinade, brush the pork. Let the meat rest for 10 minutes and then cut into ½ inch chunks.
- While the pork cools, peel and spiralize the turnips, using Blade C. Place the turnip noodles into a food processor and pulse until rice-like. Set aside.
- Place a large skillet over medium-high heat and coat with cooking spray. Beat the eggs and then scramble. Set aside.
- Wipe down the skillet used to scramble the eggs and add in the olive oil over medium heat. Once oil heats, add in the onion and cook 2-3 minutes or until translucent. Then, add in the cooked pork and turnip rice. Let cook for 3-5 minutes or until turnip is no longer crunchy and then add in the soy sauce, sesame oil, white pepper, scallions, eggs and cook for 1-2 minutes or until everything is heated through.
Roasting pork shoulder at 475 degrees requires precise temperature management to render interior fat while developing an exterior crust without burning the sugars in the marinade. Cutting the meat into three-inch lengths before bagging maximizes surface area contact with the soy, honey, and five-spice blend during the overnight refrigeration window. Letting the roasted meat rest for ten minutes before dicing prevents moisture loss, keeping the chunks juicy when combined later in the pan. Utilizing spiralized turnips pulsed into fine granules creates a low-carbohydrate base that mimics standard grains when cooked until tender.
Pairing this dish with crisp, acidic side elements balances the rich profile of the pork and sesame oil. Pickled cucumbers or a sharp daikon radish salad cut through the savory density of the hoisin glaze. Steamed bok choy seasoned simply with garlic and salt offers a bitter contrast that complements the sweetness of the honey-infused marinade. Avoid heavy starches on the side, as the turnip base already functions as the primary carbohydrate component of the meal.
Fresh root vegetables yield a cleaner, peppery flavor profile and firmer texture compared to older turnips, which tend to turn woody and hold excess moisture. When processing fresh turnips, pulsing them in a food processor requires short bursts to achieve an even, rice-like consistency rather than a watery puree. If the turnips release too much liquid upon hitting the hot skillet, drain them in a colander for five minutes before cooking to ensure proper frying instead of steaming.
Controlling skillet heat prevents the eggs and turnip granules from becoming rubbery during the final toss. Medium-high heat allows the onions and pork to integrate quickly with the low-sodium soy sauce and white pepper. Scrambling the eggs separately and folding them in at the end preserves their distinct texture. Serve immediately while the scallions retain their crisp bite and bright green color.
