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Carrot Ginger Rice

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

Ingredients

  • 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

Instructions

  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.

Notes

+ 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.