B.J. Dennis’s Okra Stir-Fry With Rice Recipe (2024)

The ingredients list says 1/4 c oil, and the recipe instructions say Pour 1/2 c oil. Can frozen okra work in this dish?

Really enjoyed and appreciated a vegetarian recipe with an unusual ingredient like okra. Used frozen okra from last summer's garden, which browned up no problem over medium-high heat in a 10" pan. Adding the rice to the other ingredients in an 8" pan would have been tight, but 10" was just right. A generous 1/4 cup oil was adequate. Seeded the peppers. Boiled the rice in veggie stock. for extra flavor. Thank you for sharing this!

Appears the recipe oil measurement discrepancy has been fixed, so we can move ON.... all good.

This is a quick and easy recipe. I used two orange habaneros and the end result was hotter than hell. Definitely recommend going easy on the heat and drizzling the end product with Tabasco instead, though.

the ingredients list says 1/4 cup oil and Step 1 says "Pour 1/2 cup oil" - how much oil?

In my experience with other recipes, substituting frozen for fresh veggies is hit or miss. The primary issue is the extra amount of water in the frozen veggies -- they tend to cook soggier than when from fresh. I've had the best luck if I thaw and drain the frozen veggies before adding them into the recipe. Good luck!

A variation: my mother "stretched" fried okra by adding diced red potatoes red potatoes. In 1950 she used bacon drippings. Delicious.

I think a larger pan is in order here. An 8" pan would be really crowded. I'll try this recipe in a wok using cold cooked rice (as for fried rice).

We LOVE okra and often eat it whole, sauteed w/garlic and sometimes tomatoes (or in a peanut based stew, or Egyptian style..etc etc.). I love this recipe. Used rice cooked in chicken stock. We had some Carolina rice and although recipe says non-aromatic, aromatic would not kill it, not at all. Added shrimp. Used some Louisiana hot sauce during eating. So darn easy and so darn good. Love it!!

Easy recipe. Added crushed roasted peantuts to each serving.

The list of ingredients calls for 1/4 cup of oil. The cooking instructions call for 1/2 cup. Which is correct?

This was really good. Very easy. Would be summer perfect w fresh tomatoes on side. Used brown rice cooked w a veg stock. I say double the okra and add a little more peppers. Used our wok, perfect fit!

Pairs beautifully with pan-friend tofu. Slice, pat dry, sprinkle with salt and garlic powder. Fry and remove from pan and proceed with the recipe

This tastes good, is easy, healthy and adaptable. Used green onions, milder spicy peppers, and tossed in a handful of leftover chicken. Everyone was happy. Will be doing this again, especially when people are hungry and no one wants wants to wait.

Add more veggies and maybe honey

A dish that is greater than the sum of its parts. I threw in some shrimp, as mentioned in the description and let the rice cook until it developed a browned crust. I will make this again.

Makes my mouth water just reading the ingredients. I lived in Lawton Oklahoma as a child, where our neighbors introduced to us okra and all the ways to eat it. We had it just like this minus the peppers, with grits and chicken. Yum!!!

I've made this seven or eight times now--in a wok. It's great with shrimp or some quickly blackened fish. It's one of those simple recipes that's somehow greater than the sum of its parts--the ginger, I think, is the transcendent touch.

Delicious! A great dish for okra. Used a poblano and some shish*tos in my cast iron skillet. Next time I'll add some egg, too for a little extra protein.

Delicious as written!!

Delicious. Used leftover basmati rice.

This was very good, although we reduced the amount of oil and omitted the hot peppers.I liked how quickly the okra was cooked frying it in the pan. Very taste.

I enjoyed this though I'd make a few changes next time. I used a cast iron skillet because it was closest to the 8" recommended, but would definitely choose a larger, non-stick pan next time to help make the rice a bit more crispy. I used two bird's eye chilis and personally would have liked more heat, but I guess you never can tell how hot they'll be. Added some extra hot sauce to compensate. I'd like to try cooking the aromatics in the oil at the first step to get a bit more flavour in.

I just made this with red quinoa instead of rice. Very tasty.

Delicious. Worked well with Hatch green chiles (what I had on hand), although I did use a smaller amount. Also subbed about half the rice for frozen riced cauliflower, which I added after the onions but before the actual rice. Tabasco over the top is a nice addition.

Wow! Garden okra and Carolina Gold rice.

I’ve now made this about 10 times. It is addictive! I use less oil and more ginger and pepper. We are an onion allergic household, so that gets skipped. This last time, I added 3/4 c chicken stock after the rice and steamed it 5 minutes, then stir fried it more after. We ate every bite!