Carrot ginger fried rice with scallions and cashews is a quick and simple springtime meal that is full of flavor! It’s ready in less than 30 minutes and can be made as spicy (or mild!) as you want thanks to the addition of chili flakes. If you want to head straight to this vegan and gluten free recipe, scroll down to the bottom of the post!
I feel like there’s nothing more quintessentially spring than a carrot. Except for maybe a pea…but back to carrots! They’re the emblem of spring and a beacon of hope after the cloudy and cold days of winter. They’re incredibly versatile in the kitchen, sashaying between starring role to supporting role. And they’re even delicious eaten raw as a snack, acting as the perfect vehicle for your favorite dip.
Since I’m gravitating towards ease and simplicity in the kitchen these days, I wanted to share with you one of my favorite meals: fried rice! This version is inspired by the lovely scallions and carrots that are in season here at the moment. There’s also ginger root, cashews, chili flakes, and raisins (yes, raisins!) in the mix. The only thing you have to remember with this recipe is to make your rice ahead of time. I know it seems like a tedious extra step, but day-old rice fries up so much better. I typically make 1-3 days before I need it.
One last thing before we get to the recipe…carrot storage! I’ve been storing my carrots in a glass jar of water and it is truly the best way to keep them crisp and fresh. Simply place them in a tall glass jar and cover them with water. Put the jar in the fridge and make sure to change the water every 3-5 days.
Carrot Ginger Fried Rice
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
- Diet: Vegan
Description
Carrot ginger fried rice with scallions and cashews is a quick and simple meal that is full of flavor! This recipe is gluten free, vegan, and ready in less than 30 minutes. You can make this fried rice as spicy (or mild!) as you want thanks to the addition of chili flakes.
Ingredients
- 2 tbsp coconut oil, divided
- 1 bunch of carrots, diced
- 1/2 cup roughly chopped raw cashews
- sea salt to taste
- 1 bunch of scallions, thinly sliced
- 2-inch piece of ginger root, grated
- 1/4 tsp granulated garlic or 1 large minced garlic clove
- 1/4 tsp (or more) chili flakes
- 2 cups cooked rice, preferably at least a day old
- 1/2 tsp rice vinegar
- 2 tsp tamari (or soy sauce), plus more as needed
- 1/4 cup raisins
Instructions
Set a large skillet over medium heat. Once the pan heats up, add a tbsp of the coconut oil and allow it to melt. Once the oil melts, add the diced carrots and roughly chopped cashews. Season with a small pinch of sea salt. Cook, stirring occasionally, until the carrots have softened. This will take about 5-7 minutes.
Add the sliced scallions to the carrot mixture along with the grated ginger, granulated garlic, and chili flakes. Stir everything together and cook an additional 2-3 minutes to let the flavors marry. Pour your veggie mixture into a bowl and set it aside.
Return the skillet to the burner and add the remaining tbsp of coconut oil. Add the cooked rice to the pan along with the rice vinegar, tamari, and raisins. Stir everything together, then let the rice fry without stirring, for about 3 minutes. Add the veggie mixture back to the pan and cook an additional 2-3 minutes to heat everything through. Taste your fried rice and add more tamari as needed before serving.
Notes
Feel free to omit the raisins if you don’t like them. Scallions are in season and thus readily available here at the moment but you can substitute a shallot or 1/2 of a small onion in their place. If you don’t have fresh ginger root, you can use 1 tsp of powdered ginger instead.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main
