Okra and egg fried rice is a nutritious and delicious dish that blends the crunchiness of okra with the richness of eggs. Here’s an easy step-by-step guide to whip it up in just 20 minutes.
Ingredients:
- 2 cups cooked rice (preferably day-old, for less moisture)
- 200g fresh okra, washed and sliced into 1cm rounds
- 2 large eggs, beaten
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons cooking oil
- Salt and pepper to taste
- Optional: Soy sauce or a pinch of sesame oil for extra flavor.
Instructions:
1. Prep the ingredients: Ensure the rice is cooled and okra is dry to prevent sliminess.
2. Cook the eggs: Heat 1 tablespoon oil in a wok over medium heat. Pour in the beaten eggs, scramble until set, then remove and set aside.
3. Sauté aromatics: Add the remaining oil to the wok. Sauté garlic and onion until fragrant (about 1 minute).
4. Stir-fry okra: Add the sliced okra and cook for 3-4 minutes until tender but still crisp. Season lightly with salt and pepper.
5. Combine everything: Return the rice to the wok, breaking up clumps with a spatula. Add the cooked eggs and mix well.
6. Finish and serve: Drizzle with soy sauce or sesame oil if desired. Stir-fry for another 2 minutes until everything is heated through. Serve hot!
Tips: For less slimy okra, avoid overcooking. Adding a splash of vinegar while stir-frying can also help reduce its texture. Enjoy this quick, healthy meal for lunch or dinner!
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