Carrot Ribbon Stirfry
Title: Carrot Ribbon Stir Fry
Author: Britney Shawley
Recipe type: Dinner
Prep time: 5 minute
Cook time: 30 minutes
Total time: 35 minutes
Serves: 4 people
I have made this every week for the last 4 weeks and my family is telling me that I HAVE to share this with people. So here I am The recipe is not “exact” for how I do it, because when I do it I just throw things together. But this is pretty close, and you cant mess it up, its super simple and soooo delicious and satisfying! I highly recommend you get your ingredients on the counter, put your happy hat on, and enjoy this simple and yet satisfying dinner. Pair this with brown rice and a large salad and its take your whole and healthy meal to another level. Enjoy! *Scroll to the bottom for important notes.
1 1/2 cup whole grain rice
3 cups plus 2 tbsp water
Stir Fry Sauce:
2-3 tbsp coconut oil
1 onion, diced
1 garlic cloves, mashed and thrown in whole
1/2 inch ginger, peeled and chopped into 3 (see notes below for details)
4 tbsp bragg soya sauce or Tamari
2 tsp sesame oil
1/2 tsp black pepper
1 tsp salt
Stir Fry Vegetables:
1/2 cauliflower, diced really really small
1/2 broccoli, cut into little tiny trees
3 carrots, peeled and shaved into ribbons (see notes for details)
3 eggs, scrambled (optional)
2-3 green onion, finely diced (for topping)
Start by rinsing rice until water runs clear. Add to a medium sized pot with a lid. Add water, close lid and let come to boil. As soon as it boils turn down heat to a low 1 or 2, but do NOT lift lid. Let simmer with lid on for about 30 minutes until all water is absorbed.
In the meantime add coconut oil to a pan on medium heat.
Add diced onion. Stir around for 5-7 minutes
Add soya sauce, sesame oil, garlic cloves, ginger pieces and pepper.
Add cauliflower, broccoli and 1 carrot shaved. Stir around for 5- 10 minutes
Add remaining 2 carrots, ribbon’d (see notes below) for 5- 10 more minutes.
If you are using eggs, turn on burner to medium heat with pan on top. Add 3 eggs to a bowl. Mix up with a fork. Add a dash of whatever milk or cream you use. Pour into hot pan and stir stir stir stir until the eggs are just stopped being runny. (they will cook more in stirfry)
Add 1/2 cup cooked rice to a bowl and 3 scoops of vegetables on top. Add eggs, green onions on the top and Voila.