Start by peeling and chopping your turnips and carrots into small, even pieces. Chop the broccoli into bite-sized florets. Mince the ginger and set aside the ingredients for easy access.
In a large skillet or wok, heat 1 tablespoon of avocado oil over medium heat. Crack the eggs into the skillet and scramble them until fully cooked. Once done, remove the eggs from the skillet and set aside.
In the same skillet, add the remaining tablespoon of avocado oil. Once hot, add the chopped turnips, carrots, and broccoli. Sauté for about 5-7 minutes, or until the vegetables are tender but still crisp.
Stir in the minced ginger and sauté for another minute until fragrant. Then, pour in the coconut aminos and sprinkle with sea salt, mixing well to incorporate the flavors.
Add the scrambled eggs back into the skillet along with the chopped green onions. Stir everything together until well combined and heated through.
Remove from heat and transfer your Turnip Fried Rice (Paleo, Keto) to a serving dish. Sprinkle sesame seeds on top for a lovely finishing touch. Enjoy your healthy and delicious meal!
