Ginger Brown Rice with Carrot

 In

Ginger Brown Rice with Carrot

Yields1 Serving
 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
  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.

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
  1 tablespoon rice vinegar
  1 tablespoon sesame seeds, toasted
  Unsweetened coconut flakes, toasted
  Scallion Greens, for serving
  2 hardboiled eggs, for serving

Directions

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

Ginger Brown Rice with Carrot