Carrot Rice

Prep Time
Cook Time
Ready In

"A nice side for chicken or fish. If you don't like cilantro, garnish with chopped flat-leaf parsley or chopped fresh basil."

Original recipe yields 3 servings


  • Serving Size: 1 (465.4 g)
  • Calories 365.5
  • Total Fat - 19.4 g
  • Saturated Fat - 6 g
  • Cholesterol - 15.3 mg
  • Sodium - 560.6 mg
  • Total Carbohydrate - 41.5 g
  • Dietary Fiber - 4.4 g
  • Sugars - 4.1 g
  • Protein - 9.2 g
  • Calcium - 86.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 5.5 mg
  • Thiamin - 0.4 mg

Step 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.

Step 2

Meanwhile, heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes.

Step 3

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

Step 4

Stir in cayenne pepper and peanuts.

Step 5

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

Step 6

Garnish with chopped cilantro.

Tips & Variations

No special items needed.



What a nice way to get your veggies and starch into a single dish. It's really tasty and pretty too. I did use brown basmati rice, so cooked for 40 minutes per the package. And I used dried ginger and skipped the cayenne and garnish (just didn't have it in the house). I went a bit heavy on the carrots, since the two grated carrots were more than the half recipe called for. Still thought it was great though even with all of my changes.

review by:
(25 Oct 2018)


This is a great rice recipe!! I used regular log grain white rice and garnished with parsley in lieu of cilantro and everything turned out perfectly delicious. Thx for sharing your recipe.

review by:
(10 Nov 2014)