Ginger Rice

Whenever I find okra in the supermarket my mind immediately goes to Ginger rice, which includes roasted corn as well. I like make enough for several meals since it’s a great leftover. This goes well with coconut shrimp, or our ultimate favorite seared tuna loin!

Ingredients
3 cups cooked Jasmine Rice
12 oz roasted okra
2 green onions chopped
½ medium red pepper chopped
3 cloves garlic minced
¾ cup veg stock
2 tbsp peanut oil
1 ear roasted corn off the cob
1 large shallot chopped
1 medium jalapeno cored and chopped
2-3 tbsp grated fresh ginger
1 tsp gochujang
½ tsp sesame oil
½ tsp tamari soy
½ tsp mirin
2 tbsp sake
½ tsp pepper flakes
½ tsp rice wine vinegar
Sesame seeds

In a deep pan add the oil, corn, shallot, jalapeno, and red pepper, then allow to sweat a few minutes, next add the sake, cook another minute, then add the veg stock, gochujang, soy, sesame oil, mirin, garlic, and pepper flakes and stir to combine. Allow to reduce approximately 25% stirring often.
Once the broth has reduced add in the rice, then roasted okra, stir to combine and heat until the broth is absorbed, then add the ginger and mix to combine. Remove from the heat.
Add a splash of rice wine vinegar just before serving and garnish with green onions and sesame seeds.