Carrot-Ginger Brown Rice
This flavorful and aromatic carrot fried rice is a delightful dish that combines the sweetness of carrots with the savory flavors of ginger, garlic, and soy sauce. The addition of toasted sesame seeds and coconut flakes adds a crunchy texture that complements the softness of the rice perfectly. Easy to make and bursting with Asian-inspired flavors, this dish is sure to become a favorite in your recipe rotation.
— Constant Cookbook
Ingredients
- 1 tablespoons olive oil
- 1½ cups shredded carrots, about 2-3 large carrots
- 1½ cup cooked brown rice (about ¾ cup uncooked)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 2 tablespoons tamari (soy sauce)
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame seeds, toasted
- Unsweetened coconut flakes, toasted
Instructions
- 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.
- Whisk together soy sauce, honey, vinegar, and sesame seeds. Pour over carrot mixture and cook until heated through.
- Finally, stir in rice and cook for 3-4 minutes or until rice is warm.
- Serve with toasted coconut.
Cook Time
15M
Prep Time
PT5M
Yield
2
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