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Fragrant ginger and carrot rice recipe

Fragrant ginger and carrot rice recipe

  • Recipes
  • Dish type
  • Side dish

Fragrant basmati rice is sauteed with carrots, onions, fresh ginger, peanuts and coriander.

642 people made this

IngredientsServes: 6

  • 225g (8 oz) basmati rice
  • 450ml (16 fl oz) water
  • 30g (1 oz) roasted peanuts
  • 30g (1 oz) butter
  • 1 onion, sliced
  • 1 knob root ginger, minced
  • 2 to 3 carrots, grated
  • salt to taste
  • cayenne pepper to taste
  • chopped fresh coriander to garnish

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
  2. While rice is cooking, pulverize peanuts in a food processor and set aside. Melt butter in a large frying pan over medium-high heat. Sauté onions until golden brown. Stir in ginger, carrots and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to frying pan and stir gently to combine with other ingredients. Garnish with chopped coriander.

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Reviews & ratingsAverage global rating:(736)

Reviews in English (508)

by KUBINATOR

This was an excellent alternative to plain rice. Here were the changes I made: I steamed my rice, tried almonds instead of peanuts first and then tried peanuts and my husband and I both prefered ground almonds instead. Added 1/4 tsp of cayenne pepper because we love it spicy! Used 3/4 tsp of ground ginger. Used a good amount of salt and left out the cilantro, but I'm sure this would be an excellent garnish but didn't have it on hand. Made this with cajun snapper. Will cook this many more times. Thanks Sowmya-30 Jun 2005

by ALBIANNE

We loved it,I had no peanuts so I substituted 1/4 cup of sunflower seeds (They come in a bag already shelled/lightly salted - great for adding a little nutty flavour to salads too), I grated 1 large carrot on the cheese grator and diced 1/2 of a purple/red onion, I also thru in a bit of diced red sweet pepper and I used minced ginger available in the jar. The rice turned out a lovely golden colour and the veggys looked like confetti - quite pretty. I might cut the cayenne in half next time because hubby likes things very mild, but if you like quite a bit of zing use the whole amount. I almost went right past this recipe because the title "carrot Rice" doesn't sound like anything special but when I couldn't find any other recipes that had ingredients I had on hand, I gave it a try - it's a keeper - thanks for sharing-10 Mar 2005


Carrot Ginger Dressing

Recently, while pondering what recipes would be helpful for our readers (and admittedly, ourselves), we were drawn to the idea of more sauces. They add SO much flavor, are quick and easy to make, and are incredibly versatile and perfect for turning random leftover ingredients into delicious meals. And from this desire, this Japanese-inspired carrot ginger dressing was born!

Made with 8 simple ingredients, this lightly sweetened, tangy dressing is perfect for adding to salads, bowls, rice, and beyond. Just 1 blender and 10 minutes required. Let us show you how it’s done!


Sweet & Sour Salmon

The simple sauce for this takeout-inspired dish combines savory soy, sweet chili and tart lime, for a well-balanced flavor profile that we're highlighting twice. We're using the sauce as a glaze for our pan-seared salmon and also stirring it into our hearty fried rice, made with carrots, bok choy and eggs. (To ensure perfect texture, we're scrambling the eggs on one side of the pan before mixing them in with the rice and vegetables.)

Title

In a small pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

While the rice cooks, wash and dry the fresh produce. Peel and finely chop the ginger. Cut off and discard the root ends of the bok choy roughly chop the leaves and stems. Peel the carrots thinly slice into rounds. Transfer the glazed salmon fillets to the serving dish of finished rice. Top with any remaining sauce from the pan. Garnish with the green tops of the scallions. Enjoy! Crack the eggs into a bowl beat until smooth. Halve the lime. In a bowl, combine the soy glaze, sweet chili sauce and the juice of both lime halves stir to thoroughly combine. Season with salt and pepper to taste.

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the ginger, bok choy, carrots and white bottoms of the scallions season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened and fragrant.

Using a spoon, move the cooked vegetables to 1 side of the pan. Add 1 teaspoon of olive oil to the other side of the pan once hot, add the eggs. Season with salt and pepper. Cook, constantly stirring the eggs, 30 seconds to 1 minute, or until the eggs are cooked through. Stir the vegetables and eggs to thoroughly combine. Add the cooked rice, half the sauce and ¼ cup of water. Cook, stirring occasionally, 3 to 5 minutes, or until thoroughly combined. Season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Rinse and wipe out the pan.

Pat the salmon fillets dry with paper towels season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down. Cook 4 to 5 minutes on the first side, or until browned. Flip and add the remaining sauce. Cook, occasionally spooning the sauce over the fillets, 2 to 3 minutes, or until the salmon is coated and cooked to your desired degree of doneness. Remove from heat.

Transfer the glazed salmon fillets to the serving dish of finished rice. Top with any remaining sauce from the pan. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

In a small pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

While the rice cooks, wash and dry the fresh produce. Peel and finely chop the ginger. Cut off and discard the root ends of the bok choy roughly chop the leaves and stems. Peel the carrots thinly slice into rounds. Transfer the glazed salmon fillets to the serving dish of finished rice. Top with any remaining sauce from the pan. Garnish with the green tops of the scallions. Enjoy! Crack the eggs into a bowl beat until smooth. Halve the lime. In a bowl, combine the soy glaze, sweet chili sauce and the juice of both lime halves stir to thoroughly combine. Season with salt and pepper to taste.


Chicken & Ginger Curry with Fragrant Rice

Heat a small saucepan over a medium heat and toast the coriander, cumin and mustard seeds, if using for 20 seconds until they become fragrant and begin to pop.Rinse the rice well in a sieve and then add to the pan with 250ml of water and a pinch of salt. Bring to the boil, then reduce the heat and cover with a lid. Simmer for 25 minutes without lifting off the lid, then turn off the heat and leave to sit for another 10 minutes for perfectly cooked rice (or simply cook according to packet instructions). This rice can sit happily for up to 30 minutes with the lid on.

Using a small sharp knife, cut the onion in half and peel off the skin, then put each half on a chopping board and cut into slices, keeping the root intact. Then make 2 horizontal cuts one above the other and finally, chop down across the width of the onion. Peel the carrots and turnip and cut into dice. Peel and grate the garlic and ginger on the fine side of a box grater or use a garlic crusher for the garlic if you prefer.

Heat the oil in a large frying pan or a wok with a lid on a medium to high heat. Add the onion and cook for 4-5 minutes until softened and just starting to colour around the edges, stirring occasionally with a wooden spoon.

Meanwhile, cut the chicken into bite-sized pieces with the knife or a scissors. Add to the pan and continue to sauté for 2-3 minutes until sealed and lightly golden, stirring occasionally with a wooden spoon. Stir in enough curry paste to taste depending on hot you like your curry. Add the garlic and ginger and continue to stir until everything is evenly coated.

Dissolve the chicken stock cube into the boiling water. Add the carrots and turnip with the stock to the chicken mixture and bring to a simmer. Then reduce the heat to low and cover with a lid, then cook for 15-20 minutes or until the chicken is tender and the vegetables still have a little bite, stirring occasionally. Season lightly with salt, if using and plenty of freshly ground black pepper. Ladle the fragrant rice into bowls and spoon the chicken & ginger curry on top to serve.

Prepare Ahead

This curry and rice can be made up to 3 days in advance and the flavour of the curry will only improve the longer it is kept. Simply cool down and put into separate suitable airtight containers within 2 hours of cooking. Keep in the fridge until needed, then reheat in the microwave once or in a saucepan on the hob over a gentle heat. Bring a fork if transporting.


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  • Egg Toast: 1 fried egg, 1 bread
  • Sausage: 4 meat types, 2 salt
  • Grilled/Roasted meat: 6 types of meat
  • Steamed Fish: Food Vendor (BUY)
  • Grilled Catfish: 2 catfish, 1 salt
  • Boiled potatoes: 3 potatoes
  • Meat soup: 4 small pieces of meat, 3 natural water, 1 carrot
  • Hearty breakfast: 2 salads, 2 cheesecakes

Moonlight Sculptor Recipes – Constitution Food Recipes List Wiki Guide: Gives +5 Constitution Points⇓

  • Steak: 5 pieces of small meat, 2 pieces of salt, 3 pieces of pepper/li>
  • Seafood fried rice: 2 fish, 3 rice, 2 olive oil, 2 types of vegetables
  • Meat Pie: 3 types of meat, 2 flour, 2 butter
  • Chocolate bar: 2 cereal bars, 3 peanuts, 1 chocolate
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  • Deep potato soup: 2 potatoes, 4 mineral water

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  • Chicken breast salad: 3 salads, 4 small pieces of bird meat, 1 olive
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  • Tomato soup: 4 tomatoes, 2 milk, 2 mineral water
  • Honey water: 3 honey, 3 mineral water
  • Vigor drink: 4 vegetable juice, 3 ginseng, 2 cabbage
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Ingredients

    • 2 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces
    • 3 tablespoons vegetable oil
    • 2 large onions, sliced
    • 6 whole cloves
    • 2 large garlic cloves, chopped
    • 2 cinnamon sticks
    • 1 bay leaf
    • 1/4 teaspoon dried crushed red pepper
    • 1 1/2 cups whole milk
    • 3 large tomatoes, quartered
    • 3 tablespoons Major Grey chutney
    • 3 tablespoons fresh lemon juice
    • 2 tablespoons minced peeled fresh ginger
    • 1 1/2 tablespoons curry powder
    • 1/2 teaspoon salt
    • Hot cooked rice

  • ¼ cup vegetable oil
  • 10 whole black peppercorns
  • 1 (2 inch) cinnamon stick
  • 3 whole cloves, or more to taste
  • 1 teaspoon cumin seeds
  • 4 pods green cardamom
  • 1 pod black cardamom
  • 1 small onion, chopped
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon water, or as needed
  • 1 large potato, sliced
  • 1 tomato, chopped
  • 3 ½ cups water
  • 1 green chile pepper, slit
  • 1 cup basmati rice

Heat oil in a large pot over medium heat. Add peppercorns, cinnamon stick, cloves, cumin seeds, green cardamom, and black cardamom cook and stir until starting to sputter, 30 seconds to 1 minute.

Stir onion into the pot cook until translucent, about 5 minutes. Add garlic paste, ginger paste, and water cook until fragrant, about 1 minute. Add potato cook and stir until slightly softened, about 3 minutes. Stir in tomato cook until juices start to evaporate, about 2 minutes.

Pour water into the pot add green chile pepper. Bring to a boil. Pour in rice cook until rice comes up to the surface of the water, 5 to 10 minutes. Cover and simmer over low heat until rice is tender and water is absorbed, 10 to 15 minutes more.


Seared Salmon & Lemon-Ginger Sauce

A bright, aromatic sauce of lemon and ginger elevates seared salmon in this recipe. For an equally elegant accompaniment, we’re cooking peas and carrots with lemon, honey, and butter, then folding them into rice along with pea tips—the pea plant’s delicate, delicious leaves. (Holding off on adding the pea tips until the end preserves their fresh flavor and texture.)

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the carrots and cut into ½-inch pieces on an angle. Shell the peas. Peel and roughly chop the garlic. Quarter and deseed the lemon. Peel and finely chop the ginger. Roughly chop the pea tips. Thinly slice the chives.

In a medium pot, combine the rice, a big pinch of salt, and 1 ½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the rice is tender and the water has been absorbed. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the carrots season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until lightly browned and softened.

Add the peas and garlic to the pan season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Turn off the heat and add half the honey (kneading the packet before opening), half the butter, and the juice of 1 lemon wedge. Stir to combine. Transfer to the pot of cooked rice. Stir to combine season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.

Pat the salmon fillets dry with paper towels season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

Add the ginger to the pan of reserved fond. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the juice of the remaining lemon wedges, the remaining butter, the remaining honey, and 2 tablespoons of water. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste. Stir the pea tips into the pot of cooked rice and vegetables. Divide the finished rice and vegetables and cooked salmon fillets among 4 dishes. Top the salmon with the sauce. Garnish with the chives. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel the carrots and cut into ½-inch pieces on an angle. Shell the peas. Peel and roughly chop the garlic. Quarter and deseed the lemon. Peel and finely chop the ginger. Roughly chop the pea tips. Thinly slice the chives.

In a medium pot, combine the rice, a big pinch of salt, and 1 ½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the rice is tender and the water has been absorbed. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the carrots season with salt and pepper. Cook, stirring occasionally, 7 to 8 minutes, or until lightly browned and softened.

Add the peas and garlic to the pan season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Turn off the heat and add half the honey (kneading the packet before opening), half the butter, and the juice of 1 lemon wedge. Stir to combine. Transfer to the pot of cooked rice. Stir to combine season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.

Pat the salmon fillets dry with paper towels season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

Add the ginger to the pan of reserved fond. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the juice of the remaining lemon wedges, the remaining butter, the remaining honey, and 2 tablespoons of water. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste. Stir the pea tips into the pot of cooked rice and vegetables. Divide the finished rice and vegetables and cooked salmon fillets among 4 dishes. Top the salmon with the sauce. Garnish with the chives. Enjoy!


Ingredients

Combine rice and water in a medium saucepan. Bring to a boil over high heat.

Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.

While rice is cooking, grind peanuts in a blender and set aside.

Heat the margarine in a pan over medium heat. Stir in the onion cook and stir until the onion has softened and turned golden brown about 10 minutes.

Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes.

Stir in cayenne pepper and peanuts.

When rice is done, add it to pan and stir gently to combine with other ingredients.

Garnish with chopped coriander leaves and serve

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Serving Size 1

Servings 6

Amount Per Serving Calories 179 % Daily Value * Total Fat 4.8g 8 % Saturated Fat 1.0g 5 % Cholesterol 0mg Sodium 34mg 2 % Potassium 121mg 4 % Total Carbohydrate 30.1g 11 % Dietary Fiber 1.6g 7 % Sugars 2g Protein 4g 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Carrot Rice Recipe – Healthy Vegetarian Recipe – കാരറ്റ് റൈസ്

Carrot Rice is best for kids lunch box so do try this healthy rice for your kids. This is a delicious food item that can be easily prepared at home. Fragrant basmati rice sauteed with carrots, onions, fresh ginger and cilantro.

The health benefits of carrots include reduced cholesterol, prevention from heart attacks, warding off of certain cancers, improving vision, and reducing the signs of premature aging. High cholesterol is a major factor for heart disease. Since regular consumption of carrots reduces cholesterol levels, it is a good idea to consume a healthy dose of carrots, in order to prevent heart-related problems.

Carrots are good for blood sugar regulation due to the presence of carotenoids in this delicious vegetable. Eating a carrot every day reduces the risk of stroke by 68%.

Try this healthy vegetarian recipe at home & enjoy!

Ingredients

  • Basmati rice - 200 gm
  • Grated carrot - 150 gm
  • Ginger garlic paste - 1/2 tsp
  • Onion - 1 no (chopped)
  • Green chilly - 3 nos (chopped)
  • Cashew nuts - 5 nos
  • Red chilly powder - 1/4 tsp
  • Lemon juice - 1/4 tsp
  • Cinnamon - 1 no
  • Cardamom - 2 nos
  • Bay leaf - 1 no
  • Ghee - 4 tsp
  • Water - 500 ml
  • Mint leaves - 2 tsp
  • Vegetable oil - 1 tsp
  • Salt to taste

Method

Step 1

Wash the rice well with water and soak it for 10 minutes.

Step 2

Heat a bowl and boil water and add salt. Add rice and cook for 10 minutes.

Step 3

When the rice is cooked drain the water and allow to cool. Spread the cooked rice in a wide bowl by adding a tsp of vegetable oil.

Step 4

Heat ghee in a pan, add cinnamon, cardamom, bay leaf, cashews and fry for 3 minutes.

Step 5

Add ginger garlic paste, green chilly, salt and saute well. Add onions, mint leaves and saute well.

Step 6

Add chilly powder and mix well. Add the grated carrot, salt and sprinkle 3 tbsp of water and allow it to cook on low flame for 5 minutes.

Step 7

Once the carrot is cooked, add cooked rice, sprinkle lemon juice and mix well. Switch of the flame.