Tuesday, August 21, 2012

Okra fried rice

Sometimes you randomly buy a bunch of okra at the Pakistanese store. You find an "okra fried rice" recipe in a carribean cookbook. It matches perfectly the leftovers in the fridge. You cook, you eat. You cry because that small wrinkled orange chili pepper from Naschmarkt in Vienna is stronger than you.
♥ food

Okra fried rice - serves 2

1 TB olive oil
1/2 TB butter
1/2 garlic clove, chopped
1/2 red onion, chopped
a big handful of okra, sliced thinly
2 TB chopped red bell pepper
1/2 tsp dried thyme
1 fresh chili, rinsed, seeded and finely chopped
1/2 tsp 5-spice powder
1/2 vegetable stock cube (bouillon)
1 TB soy sauce
1 tsp fresh coriander
1 bowl cooked long grain rice

[1] Heat the oil and butter in a frying pan. Add the garlic and onion and cook until soft. Add the okra and chillies, cook gently for 6-7 minutes.
[2] Add the bell peppers, thyme, 5-spice. Cook for 3 minutes then add the stock cube in crumbs.
[3] Add the soy sauce, chopped coriander and rice. Heat through, stirring well. Season to taste. Serve hot with extra coriander.

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