Ginger Brown Rice with Carrots

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Ginger Brown Rice with Shredded Carrots
Many recipes I have are first-time recipes, meaning all the components to the recipe are all made as part of the recipe. However, I have quite a few second-time recipes: recipes that can be made with leftovers. This ginger brown rice dish is one of my favorite second-time dishes that's perfect for leftover or extra cooked brown rice you have. It comes together quickly and can serve as a solid side or as a main (with the help of added eggs or beans). This recipe is also highly adaptable and can really be used with any grain.


Carrot Ginger Rice

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 2 medium portions 1x


  • 1 tablespoons coconut oil
  • 1 1/2 cups shredded carrots, about 2-3 large carrots
  • 1 1/2 cup cooked brown rice (about 3/4 cup uncooked)
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 2 tablespoons tamari (soy sauce)
  • 1 tablespoon honey (see note)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame seeds, toasted
  • Unsweetened coconut flakes, toasted
  • Scallion Greens, for serving
  • 2 hardboiled eggs, for serving


  1. In a medium skillet, heat oil over medium low heat. Add in garlic and ginger, cooking until they both become fragrant-roughly two minutes. Stir in shredded carrots and cook for 1-2 more minutes.
  2. Whisk together soy sauce, honey, vinegar, and sesame seeds. Pour over carrot mixture and cook until heated through.
  3. Finally, stir in rice and cook for 3-4 minutes or until rice is warm.
  4. Serve with toasted coconut.


+ Over the years I've dropped the honey from this recipe but I chose to leave the recipe as I originally posted it. If you're looking to make this vegan or just don't want to use the honey, drop it from the recipe- it's perfectly fine without it.

Ginger Brown Rice


As mentioned above, this ginger brown rice can be used with different ingredients and in different ways as the ginger/garlic/soy combo is good in many ways (and I recommend keeping all those items in your pantry to use throughout the week!)

Grains: If you're not working with any leftover grains, I recommend making this with millet or quinoa for the ease and quick cooking.

Carrots: As discussed in the comments, any root vegetable would work- it just might take some adjustment time on the cooking side. Shredded sweet potatoes, turnips, rutabagas, and even celeriac (you might want to mix this with another root- a bit heavy on the flavor).

Salad: Turn this dish into a salad (with any type of green!)

Ginger Brown Rice with Carrots and Hardboiled Eggs

+ Originally posted on April 6th, 2012. Last updated on March 6th, 2016.

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50 comments on “Ginger Brown Rice with Carrots”

  1. I think I started appreciating carrots last year when I got some really good ones at the farmers market. What a great use for them!

  2. I always love your recipes. I wasn't raised learning how to cook or eat naturally, but with your recipes, it seems attainable and delicious. Thank you for opening up a whole new world to me.

    ps. I'm always pinning your scrumptious recipes on pinterest so I can easily access them later, but I know there's a lot of controversy about pinning right now, so please do let me know if you'd rather I not pin them. I would totally understand and would rather not offend you. Thanks. : )

    1. First off, thank you for such a sweet comment. It's hard to express through text how much it means to me! Second, pin away! Thanks for your comment, Jessica!

    2. I actually don't know--what's the controversy with pinning right now?

      I agree this looks delicious--I'm pinning it too. :]

  3. Looks beautiful, and scrumptious. I like what you said here - "My cooking is continually leaning towards simple-what can I do that has the least amount of ingredients but still have a delicious taste." - that is pretty much the way I roll, too. 😉

  4. This might be a dumb question, but do you do anything special to freeze your grains? or do you just cook them and toss them in a ziploc or freezer container? Thanks!

    1. Nothing special- I usually under cook them just a bit if I know I will be re-cooking them in a dish but other than that, I just let them cool and toss them in the freezer!

  5. This looks really great. I'm not a huge fan of carrots, but when paired with ginger they become something really special.

    I too make a batch of grains and beans over the weekend. Bookmarking this for one of those nights when I'm drawing a blank when it comes to dinner ideas.

    1. So glad it worked- thank is exactly how I make my rice and it never fails!

  6. This is LITERALLY a version of our staple weeknight meal. Rice. Veg. Oil. Herbs. This is totally advanced placement though, I like the toasted coconut. Your pictures get more and more beautiful with each post, friend. 🙂

  7. Thanks for the recipe! I made just it for lunch, just halfed all the ingredients. I used black forbidden rice instead since I had some leftover in the fridge, and I threw some grilled ahi tuna in at the same time as the rice, since I had some of that leftover in the fridge too!

  8. I made this today for the first time, and I am happy with the results. I had been looking for a new way to eat brown rice, and this recipe caught my attention. Next time I make it I want to try adding some chopped up bits of McIntosh apple, as I have found that to go very well with carrots.

  9. HI Erin, I made this recipe tonight for dinner. So delicious! I added baby bok choy and topped it with poached wild salmon. Thank you for sharing the recipe and helping me use up some of my over-abundance of carrots. This will definitely be a go-to recipe for my family.

  10. I just tried this recipe and I love it! Colorful, tasty, simple, and I always have those ingredients around. I used apple cider vinegar instead of the rice wine vinegar and omitted the sesame seeds. Definitely will be a staple here, thank you!

  11. Thank you, thank you, THANK YOU for the wonderful recipes. This was
    outstanding! I used a harvest grains blend instead of the rice. I will
    have to remember not to to so much multi-tasking while toasting coconut,
    however. It was a little burned, but still a quite delicious topping!

  12. I will definitely try this. Had not thought of freezing rice ready to use, do you defrost it before frying?

    1. Usually- I'll pull a couple cups out to keep in the refrigerator for 1-2 days.

  13. […] However, I’m still outside grilling and growing vegetables (which is kind of awesome). I’ve seen grilled brussels sprouts creeping around the internet for awhile now and I decided it was time to test it out. I figured I’d fall in love since I adore brussels sprouts and can eat an entire plateful of grilled vegetables (a favorite in my book). The marinade is simple for these but makes an awesome pair to the ginger-barley pilaf (modeled after my favorite ginger brown rice bowl.) […]

  14. I found this post and recipe last fall and have to say: we have made it so many times I've lost track! All three of us love it, especially the toddler. Sometimes I increase the amount of carrots, just because it's always nice to get more vegetables in our diet, especially when they're so tasty. And a couple of times I've added cooked, shelled edamame beans (I can find them frozen) in the third step. I've fried some of the leftovers with a beaten egg on occasion. Thanks for a great recipe!

  15. Hello,
    I just wanted to know how many servings do you get from the recipe. Thank you. It sounds delicious 🙂

  16. Tasty, tasty! I love when rice vinegar and ginger get together. I'm not a huge tofu eater, but I think it'd be good in this dish.

  17. Hi Erin!

    I was wondering if this would be good if I replace the carrots with another root vegetable (like beets, parsnips or sweet potatoes).

    Thank you!

    1. Hi Joanie, Sorry for the slow reply- this comment got buried! I think yes, it would be! I'm loving the idea of beets or parsnips (you could probably use sweet potatoes but might want a longer cooking time.)

  18. This looks absolutely incredible Ella! I love carrots, and I think the ginger would add a perfect spice to it!

  19. Has anyone made this with a protein source other than eggs? I was wondering what type of bean would be best or if you had any other experiences? Thank you! I can't wait to try it.

    1. Hi Jennifer- If not eggs, I usually make this with chickpeas that have been lightly toasted (for a little warmth). Hope that helps!

  20. Made this planning to have some left over for tomorrow... It was so good I ate all of it in minutes!! Thanks for this DELICIOUS recipe. Will make again (and again)

  21. OMG, this is hands down the best dish EVER!! I made it last week and both my husband and I were amazed at the amount of flavour packed in such a "simple" dish!! I know and cook with all the ingredients, but for some reason putting them together in this way creates the most amazing dish. I would be happy to eat this and only this for the rest of my life :0). Thank you very much for this recipe. Have been looking around your site (love it!) and will be making more recipes soon, can't wait to try them out!

    1. Oeps, guess I liked it so much I felt the need to post the same comment twice ;0) (although the second was much more elaborate)..

  22. What a wonderful recipe!!! I made this fabulous dish this evening with a few modifications ....I omitted the coconut flakes, scallions & eggs. I drizzled some fig balsamic vinegar on top along with a few drops of some hot sauce. Delicious!! Next time, I'll add some crispy baked tofu. Many thanks for this recipe!!!

  23. After being offered my dream job today, I am celebrating with your delicious recipe and a glass of bubbles. I am feeling grateful and full on yummy goodness! Thank you!


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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