Description

Carrot rice made with shredded carrot sautéed in butter with garlic and onion, then folded through fluffy cooked rice. A simple, colorful side dish that shows how one small addition can make everyday rice feel completely different.

Ingredients

Scale

2 cups (370 g) cooked rice
1 medium to large carrot (about 100 g / 3.5 oz), shredded
1/2 onion (about 60 g / 2 oz), finely chopped
1 garlic clove, finely chopped
1 tbsp (14 g) butter
Salt to taste
Green onions, to garnish

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Instructions

Melt the butter in a wide pan over medium heat. Add the chopped onion and cook until soft and translucent, about 3 to 4 minutes. Add the garlic and stir for another minute.
Add the shredded carrot. Season with a small pinch of salt and cook for 3 to 4 minutes, stirring gently, until the carrot softens slightly but still has texture.
Add the cooked rice and stir well to combine. Cook over medium heat for 2 to 3 minutes, turning gently until heated through. Taste and adjust salt.
Transfer to a serving dish and garnish with chopped green onions. Serve immediately.

Notes

Use a wide pan — more surface area means the rice heats evenly.

Day-old rice works best. If using fresh rice, spread it out for 10 minutes first.

Season the carrot with a small pinch of salt while it cooks, then adjust the finished dish at the end.

Never skip the carrot sauté — a few minutes in butter transforms it completely.

For storage: keep in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water and a pat of butter over low heat. Freezes well for up to 1 month.

Note: Nutrition values are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Stovetop
Cuisine: International

Nutrition

Serving Size: 1/4 recipe
Calories: 185
Sugar: 2 g
Sodium: 120 mg
Fat: 4 g
Saturated Fat: 2.5 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 1.5 g
Protein: 3.5 g
Cholesterol: 10 mg