Carrot-Ginger Rice
This aromatic Carrot-Ginger Rice is healthy, delicious and takes less than 30 minutes to come together!
Just 3 WW smart-points on all three plans and 112 calories per serving.
This Carrot-Ginger Rice recipe can be served with your choice of protein and a salad for a well balanced meal. Here are some ideas to go with this Carrot-Ginger rice.
- Chicken Roll Up with Ricotta and spinach
- Air-Fryer Roasted Whole Chicken
- Loaded Air-Fryer Chicken
- Air-Fryer Eggplant Nuggets
- Herb Roasted Turkey Legs
Ingredients
- 1 cup uncooked Jasmine rice
- 1 1/2 cups water
- 1 1/2 tsp salt- divided
- 2 tsp canola oil
- 1 small yellow onion, chopped finely
- 1 large carrot- grated using the large shredding holes of your grater (about 1 1/2cups)
- 1 tsp ginger root- grated using the fine side of a grater or zester
- 1 clove garlic, finely minced
- 2-3 scallions, sliced thinly
- 1 tsp fresh thyme leaves
- 1/4 tsp fresh black pepper
Directions
To make rice
Wash rice and drain. Add to a pot and add 1 1/2 cups water and 3/4 tsp salt, give it a stir. Cover tightly and bring to a boil. Once rice comes to a boil, lower heat to the lowest setting and cook undisturbed until all of the water evaporates. This takes about 10 minutes. Once done, turn off heat and let sit for 5 minutes. Then open the lid and fluff with a fork. Set aside.
[lt_recipe name=”Carrot-Ginger Rice” servings=”7″ prep_time=”10M” cook_time=”15M” total_time=”25M” difficulty=”Easy” summary=”Healthy Carrot-Ginger Rice that is quick, easy and delicious.” print=”yes” ingredients=”1 cup uncooked Jasmine rice;1 1/2 cups water;1 1/2 tsp salt- divided;2 tsp canola oil;1 small yellow onion, chopped finely;1 large carrot- grated using the large shredding holes of your grater (about 1 1/2cups);1 tsp ginger root- grated using the fine side of a grater or zester;1 clove garlic, finely minced;2-3 scallions, sliced thinly;1 tsp fresh thyme leaves;1/4 tsp fresh black pepper” ]To make rice:;;Wash rice and drain. Add to a pot and add 1 1/2 cups water and 3/4 tsp salt, give it a stir. Cover tightly and bring to a boil. Once rice comes to a boil, lower heat to the lowest setting and cook for about 10 minutes undisturbed. Once done, let sit for 5 minutes then fluff with a fork. Set aside.;;In a large non-stick frying pan or skillet, heat 2 tsp canola oil on medium high heat. Add onion and ginger. Stir around for about 1 minute.;Add carrots, thyme, garlic, 3/4 tsp salt, 1/4 tsp black pepper. Cook for about 3 minutes while continuously stirring.;Add in scallions, stir for another 30 seconds;Add rice and mix well. ;Let rice sit for about 1-2 minutes. You’ll hearing crackling sounds. Stir once more, turn off heat. Taste for salt. ;Garnish with additional scallions.[/lt_recipe]
Yield: 7 servings (1/2 cup per serving)
Nutrition Info per serving (1/2 cup) (using myfitnesspal recipe builder)
Calories: 112, total fat: 1 g, total carbs: 22 g, protein: 2 g
myWW smart-points per serving (using WW recipe builder)
Green, blue and purple plans: 3 smart-points per serving.
Smart-points and nutrition info are based on brands and measurements I use, please double check for accurate smart-points and nutrition info if substituting or using different measurements.
