Description

This Okra Fried Rice recipe features fluffy coconut-infused basmati or jasmine rice combined with tender, golden-fried okra and aromatic spices for a delicious and vibrant side dish or light meal. With a base of coconut milk and broth, the rice is cooked to perfection then mixed with sautéed okra, onion, garlic, ginger, and warming allspice and paprika for a flavor-packed experience. Garnished with fresh scallions, this dish is easy to prepare and perfect served alongside jerk chicken or your favorite protein.

Ingredients

Rice and Liquid

1 cup uncooked basmati or jasmine rice
1 cup chicken broth or vegetable broth
3/4 cup full fat coconut milk

Vegetables and Aromatics

1 cup sliced okra (1/4 inch thick)
1/3 cup finely chopped yellow onion
3 cloves garlic (finely minced or pressed)
1 inch fresh ginger root (peeled and minced)

Spices and Seasoning

1 teaspoon ground all spice
1/2 teaspoon Kosher salt
1/2 teaspoon paprika (use hot paprika for spicy)

Other

1/4 cup oil (for frying)
Garnish: chopped scallions

Cook Mode Prevent your screen from going dark

Instructions

Cook Coconut Rice: In a small pot over high heat, combine the coconut milk and broth. Whisk continuously until the coconut chunks dissolve completely. Bring the mixture to a boil, then add the rice, cover, and reduce heat to low. Cook according to package instructions, typically around 20 minutes, until the rice is fluffy and fully cooked.
Fry Okra: Heat oil in a Dutch oven or heavy-bottomed skillet over medium-high heat. Add the sliced okra and fry for 3-4 minutes until it starts to brown. Initially, the okra may stick together due to mucous release, but it will become less slimy as it fries.
Sauté Aromatics and Spices: Lower heat to medium and add chopped onion, ground allspice, paprika, and kosher salt to the okra. Sauté until the onion begins to brown, about 4 minutes. Add minced garlic and ginger, cooking for an additional minute until fragrant.
Combine Rice and Okra: Once the coconut rice is done, add it to the skillet with the fried okra. Turn off the heat and use a silicone spatula to thoroughly combine the rice with the spiced okra mixture. Continue mixing until the rice takes on a golden-brown color and no white rice remains visible.
Season and Garnish: Taste the rice and adjust the salt if needed. Top the okra fried rice with fresh chopped scallions before serving.
Serve: Enjoy the dish warm, ideally alongside jerk chicken or your preferred protein.

Notes

Full fat coconut milk gives the rice a rich, creamy texture but light coconut milk can be substituted for a lighter dish.
Use hot paprika instead of regular paprika if you prefer a spicy kick.
To avoid slimy okra, ensure it is sliced thin and fried well over medium-high heat.
Chicken broth can be substituted with vegetable broth to keep the dish vegetarian.
Make sure to whisk the coconut milk and broth mixture thoroughly to dissolve coconut chunks before cooking rice.