Ginger Brown Rice with Carrot


Ginger Brown Rice with Carrot

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March 29, 2017

Ginger Brown Rice with Carrot


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


1In 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.