B.J. Dennis’s Okra Stir-Fry With Rice
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 4 servings
- ¼cup cooking oil (coconut oil works well, but any neutral oil will do), plus more if needed
- 2cups sliced fresh okra (½ pound), about ½-inch thick
- ½cup finely chopped onions
- 2teaspoons minced fresh garlic
- 1teaspoon minced fresh ginger
- 1 to 3fresh hot peppers, such as bird’s eye or habanero, added to taste
- ½teaspoon salt
- ¼teaspoon black pepper
- 3cups cooked long-grain non-aromatic rice, such as Carolina Gold (about ¾ cups uncooked; leftover rice is good)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
686 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 125 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 12 grams protein; 299 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Pour oil into an 8-inch skillet, adding more, if needed, to make sure it coats the entire bottom of the pan. Heat over medium to medium-high heat and add the okra. Cook, stirring occasionally, until okra is slightly browned and tender, about 4 minutes. Cover to allow okra to steam for a bit, until tender, about 1 to 4 minutes more.
- Step 2
Add everything else but the rice and cook for 2 minutes more, stirring frequently. Increase heat to high and add rice, stirring gently but constantly for about 2 minutes. If you want the rice to brown. like fried rice, you can cook the mixture longer. Taste frequently, and add more seasoning and oil throughout the process as needed. Serve hot.
Private Notes
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Cooking Notes
M. Leysorek
The ingredients list says 1/4 c oil, and the recipe instructions say Pour 1/2 c oil. Can frozen okra work in this dish?
Julia
Really enjoyed and appreciated a vegetarian recipe with an unusual ingredient like okra. Used frozen okra from last summer's garden, which browned up no problem over medium-high heat in a 10" pan. Adding the rice to the other ingredients in an 8" pan would have been tight, but 10" was just right. A generous 1/4 cup oil was adequate. Seeded the peppers. Boiled the rice in veggie stock. for extra flavor. Thank you for sharing this!
lynn rogers
Appears the recipe oil measurement discrepancy has been fixed, so we can move ON.... all good.
Ben
This is a quick and easy recipe. I used two orange habaneros and the end result was hotter than hell. Definitely recommend going easy on the heat and drizzling the end product with Tabasco instead, though.
Janna Marchione
the ingredients list says 1/4 cup oil and Step 1 says "Pour 1/2 cup oil" - how much oil?
Jennifer
In my experience with other recipes, substituting frozen for fresh veggies is hit or miss. The primary issue is the extra amount of water in the frozen veggies -- they tend to cook soggier than when from fresh. I've had the best luck if I thaw and drain the frozen veggies before adding them into the recipe. Good luck!
John Saunders
A variation: my mother "stretched" fried okra by adding diced red potatoes red potatoes. In 1950 she used bacon drippings. Delicious.
Theresa Fox
I think a larger pan is in order here. An 8" pan would be really crowded. I'll try this recipe in a wok using cold cooked rice (as for fried rice).
lynn rogers
We LOVE okra and often eat it whole, sauteed w/garlic and sometimes tomatoes (or in a peanut based stew, or Egyptian style..etc etc.). I love this recipe. Used rice cooked in chicken stock. We had some Carolina rice and although recipe says non-aromatic, aromatic would not kill it, not at all. Added shrimp. Used some Louisiana hot sauce during eating. So darn easy and so darn good. Love it!!
Rohit
Easy recipe. Added crushed roasted peantuts to each serving.
Janet Burke
The list of ingredients calls for 1/4 cup of oil. The cooking instructions call for 1/2 cup. Which is correct?
Amy Rowland
This was really good. Very easy. Would be summer perfect w fresh tomatoes on side. Used brown rice cooked w a veg stock. I say double the okra and add a little more peppers. Used our wok, perfect fit!
Sus
I didn’t grow up eating okra and now living in the south we get it in our CSA all summer. The slime when you get them freaked me out at first and finding recipes with okra that I love have been rare but this one is a WINNER. Added the shrimp as suggested and it was fantastic.
Dal
Pairs beautifully with pan-friend tofu. Slice, pat dry, sprinkle with salt and garlic powder. Fry and remove from pan and proceed with the recipe
Susan H
This tastes good, is easy, healthy and adaptable. Used green onions, milder spicy peppers, and tossed in a handful of leftover chicken. Everyone was happy. Will be doing this again, especially when people are hungry and no one wants wants to wait.
Personal guide
Add more veggies and maybe honey
Erin
A dish that is greater than the sum of its parts. I threw in some shrimp, as mentioned in the description and let the rice cook until it developed a browned crust. I will make this again.
Julia
Makes my mouth water just reading the ingredients. I lived in Lawton Oklahoma as a child, where our neighbors introduced to us okra and all the ways to eat it. We had it just like this minus the peppers, with grits and chicken. Yum!!!
Michelle
I've made this seven or eight times now--in a wok. It's great with shrimp or some quickly blackened fish. It's one of those simple recipes that's somehow greater than the sum of its parts--the ginger, I think, is the transcendent touch.
L GK
Delicious! A great dish for okra. Used a poblano and some shishitos in my cast iron skillet. Next time I'll add some egg, too for a little extra protein.
Big Lar
Delicious as written!!
bonnie
Delicious. Used leftover basmati rice.
Kevin King
This was very good, although we reduced the amount of oil and omitted the hot peppers. I liked how quickly the okra was cooked frying it in the pan. Very taste.
Tori
I enjoyed this though I'd make a few changes next time. I used a cast iron skillet because it was closest to the 8" recommended, but would definitely choose a larger, non-stick pan next time to help make the rice a bit more crispy. I used two bird's eye chilis and personally would have liked more heat, but I guess you never can tell how hot they'll be. Added some extra hot sauce to compensate. I'd like to try cooking the aromatics in the oil at the first step to get a bit more flavour in.
Wendy R.
I just made this with red quinoa instead of rice. Very tasty.
STLCooks
Delicious. Worked well with Hatch green chiles (what I had on hand), although I did use a smaller amount. Also subbed about half the rice for frozen riced cauliflower, which I added after the onions but before the actual rice. Tabasco over the top is a nice addition.
Louisa
Wow! Garden okra and Carolina Gold rice.
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