Fresh okra is one of those great farmers market finds, and there are many ways to cook okra besides breading and frying it. When fresh okra is sautéed whole it stays crunchy and firm, which is appealing to those of us who like the taste of okra but are dubious about the slime factor.Fried rice with okra is great weeknight dish - it only takes minutes to prepare, and is a great way to use leftover rice. This kind of dish is perfect for experimentation with other ingredients you have on hand - vegetables, chicken (such as leftover roasted chicken), and sausage are all good choices. When adding meat to this dish, cook the meat first, then add the vegetables, then the rice.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 3-4 main course servings.
- 2 tablespoons olive oil
- 1 red pepper
- 1 onion
- 2 cloves garlic
- 2 cups fresh okra
- Juice of 1/2 lime (optional)
- 3 cups cooked rice
- 2-3 tablespoons soy sauce
- 1 tablespoon teriyaki sauce
- Trim the stems from the okra, taking care not to cut into the inside of the okra where the seeds are. Chop the onion finely and mince the garlic. Chop the red pepper.
- Heat the olive oil in a heavy skillet or wok over medium high heat. When the skillet is hot, add the okra and cook, stirring often, until okra is crisp tender, about 2-3 minutes. Squeeze lime juice over okra. Remove okra to a plate and set aside.
- Add the onion and garlic to the skillet and cook until the onion is very soft and fragrant. Add the chopped red pepper to the skillet and cook for 3-4 minutes, or until softened.
- Add the rice, the soy sauce, and the teriyaki sauce to the skillet and cook, stirring, until rice is heated through and well mixed with the vegetables. If the rice sticks to the skillet, add a little water or some additional soy sauce (to taste).
- Add the okra back into the skillet and stir until okra is heated through.
- Taste for seasoning, adding more soy sauce or teriyaki if desired, and serve warm.