I don’t think I’ve ever had a family holiday dinner without a spoonful or two of rice. Luckily, it’s not always the same rice dish, my mother would always mix it up and give us something interesting. So today’s dish is an homage to my mother’s family meals – okra fried rice. It’s so tasty, with fresh vegetables, pancetta, shallots, garlic and a teeny kick from some cayenne pepper.
Okra is a recent obsession of mine. I became a convert after tasting Yardbird‘s charred okra with brown butter and lemon juice. I visited the Yardbird in Miami, and I’ve never looked back. It’s a great place to eat, and conveniently very close to the Mondrian, the hotel I stay at when I’m in town.
Okra is high in dietary fiber and contains potassium, folic acid, vitamin B and C, and also purported to help manage blood sugar. With all those benefits everyone wins. To hold on to those benefits though, you should avoid cooking the okra for too long.
Okra fried rice is a tasty side dish, a medley of different textures, which is great for the holidays are on theme too.
I shared this dish with my family, they really enjoyed it all by itself. Okra fried rice has all the necessary food groups, so you can serve it as a main course too.