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

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.

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Ginger Brown Rice with Carrot