Caramelized Turnip and Bacon Fried Rice with Shrimp
Of all the “safe starches”, white rice is my favorite. Sure, it’s not as noble as the potato or as complex as cassava, but, gosh darn it, I enjoy it. I’m a huge ethnic food fiend and guess what goes great with a ton of multicultural food… rice. And I’m not talking about cauli-rice. No, no, and no. By the way, my spell check just tried to change cauli-rice to caulk-rice. This computer is a freakin’ genius.
When I make rice I like to make a little extra, so I have leftovers for sardine salads, my fake tabbouleh, or more importantly… fried rice. It’s like a canvas for your imagination. <—- I know that sounded kinda weird, but roll with it. It’s a great way to get use up lots of vegetables and bits of leftover protein. Anything from beets to kimchi to liver can be thrown in.
And I don’t want to give you the impression that this is traditional fried rice. (If that’s even a thing.) I didn’t even cook this in a wok. (Sorry, mine is in storage.) If ya got a wok, use it; if not, I still think you should make some fried rice. It’s delicious, even without the famed “wok hay“. Although, I do think caramelizing the turnips is my unconcious way of making up for that.
And about soy sauce. Look, it makes stuff delicious, but if you are anti-soy then go ahead and leave it out. Or sprinkle in a little fish sauce. Coconut aminos are another option, although it’s sweeter and more expensive than good ole fashioned fermented soy sauce.
- 3 oz bacon chopped into small chunks
- 3 large eggs, beaten
- 3 tablespoon of butter
- 2 cups of chopped Japanese turnips
- 1 pinch of salt
- 1 medium onion roughly chopped
- 3 cloves of of smashed garlic
- 1 finely chopped serrano pepper, seeds removed or left in depending on heat preference
- 1 pound of peeled and cleaned shrimp
- 2 cups tightly packed and thinly sliced turnip greens
- 2 cups cooked cold rice
- 2 teaspoons soy sauce
- 2 chopped scallions
- Salt (if needed)
- Heat heavy bottomed pan or wok to medium high. Add bacon and lower heat to medium. Allow bacon to get very crispy and render its fat. When done, remove bacon, leaving fat in pan.
- Heat the bacon fat to medium-high heat and pour in beaten eggs. Allow to cook until just set, flip and let cook for another minute then remove eggs and set aside. There should be some fat left in pan, but supplement it with the butter and then add the chopped turnips and salt. Let cook until golden brown, stirring as needed. About 7 minutes.
- Leave turnips in pan and add onion and let cook for 4 minutes. Add garlic and serrano and let cook for an additional minute. Add shrimp to pan and cook for about 4 minutes. Then stir in turnip greens and cook down for about 3 minutes.
- Add rice and soy sauce and mix in throughly, then return bacon and eggs to pan and stir. Taste, and see if it needs any salt. Sprinkle with scallions and serve.
What’s your fave fried rice combo? Pork belly and chanterelles? Ginger, crab, and broccoli? Cauli-rice stir fried with sadness? Let me know in the comments. It’s lonely out here. Thx.