Tuesday, December 01, 2009

Okra Fried Rice

Photo of Okra Fried Rice

You know what is clearly impossible to find in this town? Five-spice powder. Seriously people, I'm missing out on lots of cool recipes because of this lack of five-spiciness. I might be forced into some hardcore protesting outside my local grocery store when next I am unable to find said spice. But for now I'm going to live and let live, eat my okra fried rice and smile beatifically if anyone dares comment on it's lack of five-spiciness (as per the original recipe).

Now that I've got that out of the way, I can happily report that I did manage to find okra. Go Checkers! (We'll talk later about your lack of performance in the five-spice arena...)

I've never had okra before and I must admit I was rather curious to what it would taste like after reading various negative reports online regarding it's sliminess. My verdict? Not slimy! Okay that's not entirely true.  There is a slight gummy factor, but I wouldn't call it slimy per se. It adds a nice mouthfeel (oooh look I'm being all gourmet-y now) to the otherwise very mild taste that okra offers. To be honest, even after eating the okra fried rice, I would still be hard-pressed to describe to anyone what okra tastes like. Maybe I should try it unadorned next time? Any okra experts out there, this would be the place where you chime in and help me out of my okra ignorance. You will be rewarded* greatly!

Okra Fried Rice

Adapted from Cook It Simply

Serves 5 - 6 (as side-dish)

1 tbsp olive oil
1 tsp minced garlic
1/2 large onion, finely chopped
100g okra, sliced into rings
1/2 large green pepper, finely chopped
100g cherry tomatoes, halved or quartered (depending on size)
3 cups cooked brown rice
3 tbsp soy sauce
1/4 cup fresh coriander, finely chopped

1. Heat the oil over medium to high heat in a fairly large saucepan, add the garlic and onion and saute for about 3 minutes or until starting to soften.
2. Add okra and greenpepper to the pan, and saute another 5 minutes.
3. Add the tomatoes and cook another 3 minutes until all the veggies are cooked through.
4. Add the cooked rice to the okra mixture, along with the soy sauce. Stir to mix and cook a further few minutes to heat through evenly.
5. Lastly, add the coriander, stir through and serve warm.

Nutritional info (per serving): Calories 163.0 , Total fat 3.6 g, Saturated fat 0.5 g, Polyunsaturated fat 0.6 g, Monounsaturated fat 2.2 g, Cholesterol 0.0 mg, Sodium 500.7 mg, Potassium 171.5 mg, Total carbohydrate 28.8 g, Dietary fiber 3.0 g, Sugars 1.0 g, Protein 4.1 g

Good source of: Manganese 55.3 %, Vitamin C 24.8 %, Selenium 15.3 %

*Note to self: Think of a great reward to offer Okra Experts 


nina on December 01, 2009 9:46 pm said...

I found my 5 spice in our Pick n Pay and Pinelands has a small PnP. Maybe you should come to CT one day and we go spice hunting!!!

Tricia on December 01, 2009 10:04 pm said...

Looks delish! Thanks for sharing!

Yum Yucky on December 02, 2009 4:22 am said...

Hmmm. Okra is another food I've NEVER tried.

Marisa on December 02, 2009 8:40 am said...

That sounds like a plan Nina! :-)

Chef Fresco on December 02, 2009 2:25 pm said...

Looks tasty! Nice winter meal.

Joanne on December 02, 2009 7:56 pm said...

I am one of the okra lovers out there. I really like the sliminess actually. It's definitely a texture that appeals to me. Who knows why. This dish looks really good!

I bet you could make your own five-spice powder. I mean, it really is just a mixture of five spices right? I really love the stuff so I hope you find it...its good.

Rose&Thorn on December 03, 2009 11:55 am said...

Okra really only gets very slimy when you boil it, or cook it in lots of liquid. This is a great recipe.
Next year I am dedicated my blog to Africa, so Okra will be there in some wonderfully original African dishes.

RABBITTRICK on December 04, 2009 4:16 am said...

mmm... sounds really good!
Okra is great when deep-fried tempura style, even better when stir fried this way.

Thanks for dropping by! I love your site and recipes =)

Wendy T on December 04, 2009 3:30 pm said...

I always look very suspiciously at the okra as I'm never quite sure what to do with it. I had it once in Zambia (was awful) and then once in a broth/soup here which was delicious but I cannot replicate what I had!!! The tempura style above sounds quite nice!

Michelle @ Greedy Gourmet on December 29, 2009 10:28 pm said...

Okra is something I've never tried and a bit scared to actually. I'm quite surprised that it's actually available in South Africa but then again it's been a while since I've been there.

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