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Okra Fried Rice

ingredients

serves 3 - 4
30 ml (2 tbsp) vegetable oil
15 ml (1 tbsp) butter or margarine
1 garlic clove, crushed
1/2 red onion, finely chopped
115 g (4 oz) okra, topped and tailed
30 ml (2 tbsp) diced green and red peppers
2.5 ml (1/2 tsp) dried thyme
2 green chillies, finely chopped
2.5 ml (1/2 tsp) five-spice powder
1 vegetable stock cube
30 ml (2 tbsp) soy sauce
15 ml (1 tbsp) chopped fresh coriander
225 g (8 oz) 3 cups cooked rice
salt and ground black pepper
coriander sprigs, to garnish

method

1. Heat the oil and the butter or margarine in a frying pan, add the garlic and onion and cook on a medium heat for 5 minutes until soft.

2. Thinly slice the okra, add to the frying pan and stir-fry gently for a further 6—7 minutes.

3. Add the green and red peppers, thyme, chillies and five-spice powder and cook for 3 minutes, then
crumble in the stock cube.

4. Add the soy sauce, coriander and rice and heat through, stirring. Season with salt and pepper. Serve hot, garnished with coriander sprigs.

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