Jasmine Rice with Carrot and Ginger

Jasmine Rice with Carrot and Ginger

October 10, 2017

Serves 2

  • Prep: 15 mins
  • Cook: 15 mins


1 1/2 cups julienned (or shredded) carrots

1 tbsp minced ginger

2 cloves minced garlic

4 tbsp coconut aminos

2 tbsp rice vinegar

2 tbsp sesame seeds

1 tbsp unsweetened coconut flakes

3 scallions, chopped

2 packets Organic Jasmine Rice

1/4 cup chopped cashews

chilli flakes (optional)


1Whisk together the coconut aminos, rice vinegar, and sesame seeds. Set aside.

2In a large skillet, heat about 1 tablespoon coconut oil over medium high heat. Add the garlic and ginger and sauté until fragrant, about 2 minutes. Add the carrots and sauté 1-2 minutes, or until soft. Add the coconut aminos mixture. Lower the heat to low.

3Meanwhile, cook the Organic Jasmine Rice packets according to the instructions

4Once the rice is cooked, fluff it with a fork and add it to the skillet with the carrots. Stir until combined.

5Finally, add the scallions and unsweetened coconut flakes. Serve with chopped cashews and chill flakes (if using).


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