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 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
- 1/2 tablespoon soy sauce, low-sodium
- Carbohydrate 26.2567949985338 g
- Cholesterol 211.539999999919 mg
- Fat 8.62407395822319 g
- Fiber 6.70663789451396 g
- Protein 10.0398759893261 g
- Saturated Fat 2.06188083331405 g
- Serving Size 1 1 -5 (468g)
- Sodium 444.930635369095 mg
- Sugar 19.5501571040199 g
- Trans Fat 1.19312206249003 g
- Calories 201 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.
Traditional fried rice relies on chilled grains of cooked starch to maintain individual separation under high heat, but root vegetables behave entirely differently due to their high water content. Substituting cruciferous roots like turnips for traditional grains requires managing excess moisture aggressively, or the skillet contents will steam instead of fry. Spiralizing the root first before pulsing it in a food processor creates uniform, grain-sized pieces that release less free liquid than grating on a box grater.
Pork shoulder benefits from a high initial roasting temperature of 475 degrees Fahrenheit for 25 minutes to rapidly render intramuscular fat before lower-temperature finishes crisp the exterior. Reserve a portion of the marinade before raw meat touches the liquid, using those two tablespoons later to brush the roasted pork for concentrated flavor without cross-contamination risks. Resting the meat for ten minutes before cutting ensures juices redistribute rather than pooling on the cutting board.
Processing turnip noodles without a food processor is entirely possible by chopping them finely with a chef's knife, though uniformity will vary. Cook the pulsed turnip rice over medium-high heat for three to five minutes until the raw bite disappears, keeping the skillet uncrowded to encourage evaporation. Add low-sodium soy sauce only at the very end of cooking alongside sesame oil and white pepper to prevent the liquid from burning against the hot pan surface.
