Begin by peeling and chopping the turnips into small cubes. Use a food processor or box grater to transform them into rice-like pieces. Set aside.
In a large skillet or wok, heat the avocado oil over medium-high heat. Add the minced ginger and sauté for about 30 seconds until fragrant.
Add the chopped carrots and broccoli to the skillet. Stir-fry for 3-4 minutes until they start to soften but still retain some crunch.
Add the prepared turnip rice to the skillet. Stir well to combine with the vegetables and cook for an additional 5-7 minutes, stirring occasionally, until tender and slightly golden.
Pour in the coconut aminos and sprinkle with sea salt. Mix thoroughly to ensure even coating.
Push the rice mixture to one side of the skillet, create space, and pour in the beaten eggs. Scramble until fully cooked, then mix into the turnip rice.
Stir in the chopped green onions and sprinkle sesame seeds on top. Mix well and serve!
