I am constantly bored with lunches. I easily get over salads. And I leave sandwiches for when I’m feeling really uncreative. In my meal planning these days (which basically means making my lunch), I’ve been looking to Naturally Ella for recipes. The picture for this recipe enticed me enough to give it a shot! I am not a fan of garlic or onions (both hurt my stomach for some reason), so I omitted them. Check the original recipe if you’d rather add both.

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Ginger Brown Rice with Carrots
From Naturally Ella
1 tablespoons coconut oil
1 1/2 cups shredded carrots
1 1/2 cup cooked brown rice
1 tablespoon minced fresh ginger
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon sesame seeds, toasted
Unsweetened coconut flakes, toasted
2 hardboiled eggs, for serving
DIRECTIONS:

  1. In a medium skillet, heat oil over medium low heat. Add in ginger, and cook until it becomes fragrant (roughly 2 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.

 

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