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


  • 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.