Fried Shredded Carrots

Shredded carrots cook down fast in a hot skillet, picking up golden edges while staying just tender enough to snap between your teeth. Garlic and fresh ginger hit the oil first to bloom their flavor before the carrots go in.

What makes this side dish stand out is the nutritional yeast. It melts into the soy sauce and coats the carrot shreds with a nutty, almost cheesy savoriness you wouldn’t expect from such a simple veggie stir-fry.

Keep the heat at medium and move the carrots around the pan constantly. Shredded pieces are thin enough that they can go from crisp-tender to limp in under a minute if you let them sit.

This pairs well with rice bowls, grilled tofu, or alongside any vegetarian main that needs a quick, flavorful vegetable side.

Chef Tips

• Use the large holes on a box grater or a food processor shredding disc for even carrot pieces that cook uniformly.
• Don’t skip the ginger. Even a small amount brightens the whole dish and balances the saltiness of the soy sauce.
• Taste before serving. Nutritional yeast absorbs liquid, so you may want a splash more soy sauce at the end.

Variations

• Sesame finish: Toss with toasted sesame oil and sesame seeds right before plating.
• Spicy version: Add a sliced Thai chili or a pinch of red pepper flakes with the garlic.
• Vegan noodle bowl topper: Pile these on top of ramen or rice noodles with sliced scallions and a squeeze of lime.