Ochro Rice (Okra Fried Rice)

4 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 1 head of cauliflower (I used a medium sized one)
• 15 fingers of okra (chopped (about 1 cup when chopped/100g))
• 1 medium onion (sliced)
• 1 tbsp all purpose seasoning (see notes for recipe (15g))
• ½ tbsp parsley ((8g))
• 1 tsp black pepper ((5g))
• 1 tsp garlic granules ((5g))
• ½ tsp ground ginger ((3g))
• 1 tsp fresh thyme (stems removed (or use dried)(5g))
• 1 tsp pink salt or to taste ((5g))
• 6 tbsp olive oil ((88ml))

Method

1. Remove the leaves from the cauliflower then wash and thoroughly blot it dry (very important!!).
2. Start by chopping the cauliflower up into small pieces.
3. Add the cauliflower florets to a food processor, fitted with an S blade.
4. Pulse the cauliflower until it resembles "rice"(you may need to do this in batches).
5. Once finished, place the "rice" in a bowl and set aside.
6. Add 4 tbsp olive oil to the frying pan/skillet on medium heat (make sure it is heated through first).
7. Add the okra and proceed to fry the okra until it starts to become crispy (this will take a few minutes).
8. About 2 minutes into frying the okra, add the sliced onions and saute them until soft/slightly golden and sprinkle in half of the all purpose seasoning.
9. Remove the onions and okra pieces from the frying pan (you may need to wipe the pan to remove any crust).
10. Add 1-2 tbsp of olive oil (still on medium heat) then add the cauliflower rice and proceed to stir/fold the rice to take the raw-ness off it.
11. Season the cauliflower with the rest of the all purpose seasoning, ginger, garlic granules, parsley, thyme and pink salt and stir.
12. Finally fold in the fried okra and onions.
13. Serve accordingly.