R | Pan-fried Carrots & Garlic



The truth is, I’ve never really liked carrots. They are tolerable in soups and stews but I’ve never loved them… that is, until I had them like this. If you like roasted carrots then these are similar but with a richer depth of flavour thanks to slow cooked garlic and a dash of white pepper. The sweetness of the carrot comes out beautifully with this method and you’ll love it wrapped in a crepe, over rice or with some steamed buns. Hot or cold, this one is fool proof and totally versatile.


  • 1/2 – 1 large carrot
  • 1-2 clove(s) garlic
  • Canola oil
  • Salt & white pepper to taste
  • Chopped spring onion

Optional: Sesame oil or toasted sesame seeds


  1. PREPARE: Julienne carrots into thin sticks. Cut more than you think you will eat because these will shrink considerably during the cooking process. Roughly chop a clove (or two) of garlic and chop spring onions.
  2. With a swirl of oil in your pan and on medium heat, lightly cook the garlic until aromatic and slightly soft. Listen for a sizzle but don’t burn the garlic.
  3. Add all of your carrots into the pan. It’s okay if it looks a little crowded, it will shrink dramatically as it cooks down. Flip the carrots with tongs or chopsticks so it coats with oil evenly. You can turn it up to medium-high heat if you want things to go a little faster but make sure to constantly keep your ingredients moving.
  4. When the carrots start to go soft, season with salt and pepper. Then continue to stir fry until you start to get a bit of caramelization and the oil in your pan takes on an orange tint. This is generally at the 10 minute mark. At this point you should have about 1/2 – 1/3 of the carrots you started with.
  5. Turn the heat down to low, season with chopped spring onions or toasted sesame / sesame oil as you like. Give it another 30 seconds in the pan then you are ready to plate and eat!



  • Use a slicer to make your life so much easier. I’m not here to judge you on knife skills and as a home cook, it’s whatever makes thing faster and slicers are life savers.
  • Watch out for your seasoning- remember the carrots shrink dramatically so adjust your seasonings to the proportion of the cooked portions. It’s really easy to over do it because it looks like there’s a lot in your pan hence I always recommend salting when it’s halfway cooked and go light. It takes a few tries but you’ll get the hang of it quick.
  • Yes I have tried this with daikon (the white type of giant carrot / radish) but it’s a completely different flavour and texture. It doesn’t taste bad but it’s not the same thing and I wouldn’t replace on with the other.
  • You can possibly try it with a parsnip and see how that goes, it might be delicious but I’ve never tried it myself.

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