Name: Gumbo Fried Rice with Okra (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4
Cuisine: Creole
Ingredients: 1 lb Chicken thighs-boneless, skinless, cut into 1-inch pieces; 1 cup Okra-fresh or frozen, sliced; 3 cups Cooked rice-day-old, long grain; 1 Onion-diced; 1 Bell pepper-green, diced; 2 cloves Garlic-minced; 1/2 cup Celery-diced; 2 tbsp Vegetable oil; 2 tbsp All-purpose flour; 4 cups Chicken broth; 1 tsp Cayenne pepper; 1 tsp Paprika; 1/2 tsp Thyme-dried; 1/2 tsp Oregano-dried; 2 tbsp Soy sauce; 1 tbsp Green onions-sliced, for garnish

Recipe tier

A flavorful fusion dish combining the heartiness of gumbo with the convenience of fried rice, featuring tender okra and a savory sauce.

Total 1h

Serves 4

Steps 10

Ingredients 18

Soundtrack the cook

Fire it up · 75 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Chicken
1 lb 450 g Chicken thighs-boneless, skinless, cut into 1-inch pieces
Okra
1 cup 120 g Okra-fresh or frozen, sliced
Rice
3 cups 600 g Cooked rice-day-old, long grain
Vegetables
1 1 medium Onion-diced
1 1 medium Bell pepper-green, diced
2 cloves 6 mL Garlic-minced
cup 60 g Celery-diced
Gumbo Sauce
2 tbsp 30 mL Vegetable oil
2 tbsp 30 mL All-purpose flour
4 cups 950 mL Chicken broth
1 tsp 5 mL Cayenne pepper
1 tsp 5 mL Paprika
tsp 2.5 mL Thyme-dried
tsp 2.5 mL Oregano-dried
Salt to taste
Black pepper to taste
Finishing
2 tbsp 30 mL Soy sauce
1 tbsp 15 mL Green onions-sliced, for garnish

Equipment

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Instructions

🎙️ Cook with voice coach

Season Chicken with salt and pepper.
Heat 1 tbsp Vegetable oil in a large skillet or wok over medium-high heat. Add Chicken and cook until browned and cooked through, about 6-8 minutes. Remove Chicken from skillet and set aside.
In the same skillet, add remaining 1 tbsp Vegetable oil. Add Onion, Bell pepper, and Celery and cook until softened, about 5 minutes.
Add Garlic and Okra and cook for another 2 minutes.
To make the Gumbo Sauce, whisk together Flour and cup Chicken broth in a small bowl until smooth. Gradually whisk this roux into the skillet with the vegetables. Cook for 2-3 minutes, stirring constantly.
Slowly pour in the remaining Chicken broth, stirring constantly to prevent lumps. Bring to a simmer.
Add Cayenne pepper, Paprika, Thyme, Oregano, Salt, and Black pepper to the sauce. Simmer for 10 minutes, stirring occasionally.
Add cooked Chicken and Rice to the skillet. Stir well to combine.
Stir in Soy sauce. Cook for another 5-7 minutes, stirring frequently, until heated through and rice is slightly crispy.
Garnish with Green onions and serve hot.