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vegetable fried rice with okra on a white plate

Okra Fried Rice

A Chinese staple with Afro-Caribbean twist for a delicious and colorful weeknight side dish.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Course: Side Dish
Cuisine: Caribbean, Chinese
Servings: 4 people
Calories: 84kcal
Author: Marwin Brown

Equipment

  • Grater

Ingredients

  • ½ lb Okra sliced diagonally
  • 1 medium Red onion diced
  • 1 red bell pepper diced
  • 1 habanero chili
  • ¼ teaspoon Ginger grated
  • ¼ Garlic minced
  • 1 teaspoon allspice
  • 1 teaspoon Paprika
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Black Pepper
  • ¼ cup fresh Cilantro de-stemmed and chopped
  • 1 medium Lime juiced
  • 1 tablespoon Coconut oil
  • 2 tablespoon Soy sauce
  • 2 cups rice cooked

Instructions

  • Using sharp knife cut slits into sides of habanero.
  • Heat oil on low and add garlic and habanero to infuse the oil. Cook 2-3 minutes.
  • Add onions and sauté with salt and pepper
  • Heat pan to med-high, add okra and sauté 3-4 minutes
  • Stir in the bell pepper, paprika, and allspice.
  • Grate ginger right into the pan.
  • Add soy sauce, cilantro, and rice and mix well cooking for about 1-2 minutes.
  • Add additional seasoning if needed and finish with lime juice. Serve

Video

Notes

  • I use leftover rice from Chinese take-out since it's hard to find better cooked rice. Uncle Ben's microwavable ready rice is a close second
  • Use Jasmine rice for the perfect balance of stickiness and individual grains if you plan on cooking your own rice
  • Make sure that the pan is really hot before adding the rice to allow the rice to brown and acquire some texture
  • A small amount of soy sauce along will suffice.

Nutrition

Calories: 84kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Sodium: 1092mg | Potassium: 322mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1710IU | Vitamin C: 61.8mg | Calcium: 62mg | Iron: 1mg
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