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.

Caramelized Turnip and Bacon Fried Rice with Shrimp
Caramelized Turnip and Bacon Fried Rice with Shrimp

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. 

Caramelized Turnip and Bacon Fried Rice with Shrimp

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

 

Caramelized Turnip and Bacon Fried Rice with Shrimp
Serves 4
Fried rice needs no introduction. Literally.
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 3 oz bacon chopped into small chunks
  2. 3 large eggs, beaten
  3. 3 tablespoon of butter
  4. 2 cups of chopped Japanese turnips
  5. 1 pinch of salt
  6. 1 medium onion roughly chopped
  7. 3 cloves of of smashed garlic
  8. 1 finely chopped serrano pepper, seeds removed or left in depending on heat preference
  9. 1 pound of peeled and cleaned shrimp
  10. 2 cups tightly packed and thinly sliced turnip greens
  11. 2 cups cooked cold rice
  12. 2 teaspoons soy sauce
  13. 2 chopped scallions
  14. Salt (if needed)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
nutrients, you fools! http://www.nutrientsyoufools.com/

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.

10 comments on Caramelized Turnip and Bacon Fried Rice with Shrimp

  1. Hakurei turnips! Caramelized! Why haven’t I tried this before? Sadly they’re not in season here in Switzaland yet, but come Spring this is first on my list.

    I love fried rice in beef tallow with TONS of herbs & garlic. Sometimes I’ll even add an extra fried egg on top or some speck <3

    1. Oh, it’s good. We got everything around here a lil prematurely because of the great California weather, but I can’t wait for full blown spring.

      Oh man, your rice sounds relish. Which herbs do you use?

      1. OOO California! You lucky lass. I lived in Oakland for a while & I miss the farmer’s markets most (& all those neighborhood fruit trees).

        Most times I use a mix of rosemary, sage & thyme because they grow on my windowsill. I like to fry them in the tallow before the rice frying commences 😎

        1. Yup, gotta get those flavors out and sautéing in fat is the best way. 😀

          I just moved to the Bay from the east coast, so it will be my first spring, I’m excited. How do the farmers’ markets in Switzerland fare? I bet it’s beautiful there.

  2. There’s a market every day of the week here including some during thee witching hours (night-time)! Lovely & I can buy almost all of my groceries there, but I must say I miss all that kombucha-on-demand & that one Tuesday market in Berkeley with the date stand with like 12 varieties of dates. Enjoy that Cali-bounty for me!

    1. Nighttime markets sounds so cool. I’ve been to that Berkeley market and to that dude’s date stand. It’s amazing. I also like the avocado guy. Who knew there were so many types? I feel like a kid in a candy shop. 😀

      1. You gals are making me SO jealous with this talk of farmers markets, date and avocado stands…aghh. I’m over here on the East Coast under a blanket of like 6 inches of snow right now!! When I finally tunnel my way out I’ll go to the market (aka the grocery store with limp veggies) and try to recreate this yummy sounding fried rice. Thanks for the recipe!!

        1. Hey thanks! Sorry to hear you are living in the North Pole. 😛
          I was shocked to see the amount of variety in dates and avocados here, they never ship that stuff to the East. Oh well, just gives you a reason to make Cali a vacay destination.

          Stay warm,

          Sarah

  3. So, I finally got over my sadness at not having any farmers markets open yet in the North Pole…and made this fried rice. It was AMAZING!! I make fried rice a decent amount and my hubby said that it was the best I ever made. The littles liked it a lot as well so it was a hit all around and will be on repeat. Keep em coming Sarah!!

    1. OMG Lindsay you just made my year! <3
      Thank you, I'm so happy you all enjoyed. And yay! No more winter. I will most def try to keep them coming. 😀 I just settled in my new apartment, so hopefully I will get a lot more recipes up. Just gotta buy some dishes.

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