This recipe for Carrot Ginger Brown Rice is one of my favourites. It’s very easy to make and tastes amazing – a bit sweet, a bit tangy, and takes almost no extra time than cooking plain rice. This week I made the rice, and as I was serving it with salmon, I doubled the sauce recipe and used it for the fish as well. It was a good decision!
Carrot-Ginger Brown Rice
- 1 tablespoons olive 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 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
- In a medium skillet, heat oil over medium low heat. Add in garlic and ginger, cooking until they both become fragrant-roughly 1 minute. 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. (optional)
For the fish, I pan fried it in a little olive oil and garlic. While it was cooking I sprinkled it with salt and gave it a splash of fresh lime juice. When it was almost fully cooked, I poured the marinade (tamari, honey, rice wine vinegar, sesame seeds) over the fish. Beware, this sauce will burn in a hot pan rather quickly, so don’t use it until the fish is almost ready to be served. It will bubble up and caramelise quickly. When it does, it’s time to remove the pan from the heat and serve the fish.Pin It