Whenever I find okra in the supermarket my head immediately goes to Okra corn rice, which includes roasted corn as well. I generally make enough for several meals since it’s a great leftover, and can be repurposed to fit many dishes, in this case as our Ginger Rice- perfect for 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
1 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.

Steps: 

  1. 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.
  2. Once the broth has reduced, add in the rice, and roasted okra stir to combine and heat until the broth is absorbed, then add the ginger and mix to combine. Remove from the heat.
  3. Add a splash of rice wine vinegar just before serving and garnish with green onions, sesame seeds, and lemon slices.
  4. Leftover okra corn rice can be used for this if available so eliminate the corn, okra, jalapeno, and red pepper from the steps above.