why make this recipe
Okra Shrimp and Egg Rice Bowl is a delicious and quick meal that brings together the fresh flavors of shrimp and okra. This dish is not only satisfying but also packed with protein and essential nutrients. The combination of savory sauces and fluffy scrambled eggs on a bed of warm rice makes it a delightful choice for lunch or dinner. It’s perfect for busy weeknights when you need something tasty and easy to prepare.
how to make Okra Shrimp and Egg Rice Bowl
Ingredients:
- 3 cups cooked white rice, warm
- 8 oz medium shrimp, peeled, deveined, and tails removed
- 2 large eggs
- 8 oz fresh okra, trimmed and sliced into 1/2-inch pieces
- 2 tbsp cooking oil, divided
- 2 cloves garlic, finely minced
- 3 green onions, thinly sliced and divided
- 1 1/2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
- 1 tsp honey
- 1/4 tsp ground black pepper
- 1/4 tsp crushed red pepper flakes, optional
- 2 tbsp water
- 1 tsp toasted sesame seeds
Directions:
- Pat the shrimp dry with paper towels. Trim and cut the okra into 1/2-inch pieces.
- In a bowl, whisk together the soy sauce, oyster sauce, sesame oil, rice vinegar, honey, black pepper, red pepper flakes, and water. Beat the eggs in another bowl.
- Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the sliced okra and sauté for 4 to 5 minutes, stirring every 45 to 60 seconds, until bright green and tender. Add minced garlic in the last 30 seconds.
- Push the okra to one side and add the remaining oil. Add the shrimp and cook for 1 1/2 to 2 minutes on each side until cooked through and pink.
- Reduce the heat to medium. Pour the prepared sauce over the shrimp and okra, stirring gently for 1 to 2 minutes until it bubbles lightly.
- Add 2 sliced green onions and stir for another 20 seconds.
- Move the shrimp and okra to the side. If needed, add another teaspoon of oil, then pour in the beaten eggs. Let sit for about 10 seconds, then gently fold for 60 to 90 seconds until softly set.
- Divide the warm rice between two bowls. Top with the shrimp, okra, and scrambled eggs. Finish with remaining green onions and toasted sesame seeds. Serve immediately while hot.
how to serve Okra Shrimp and Egg Rice Bowl
Serve this dish hot in bowls, and enjoy it with chopsticks or a fork. It makes a great meal on its own, but you can also pair it with a light salad or some pickled vegetables for added crunch and freshness.
how to store Okra Shrimp and Egg Rice Bowl
If you have leftovers, let them cool down to room temperature. Store them in an airtight container in the refrigerator for up to 2 days. To reheat, warm it up in a pan or microwave until heated through.
tips to make Okra Shrimp and Egg Rice Bowl
- Make sure to use fresh shrimp for the best flavor. You can also use frozen shrimp; just thaw them completely before cooking.
- Adjust the level of heat to your liking by adding more or less crushed red pepper flakes.
- For extra flavor, try adding some bell peppers or snap peas along with the okra.
variation
You can make this bowl vegetarian by omitting the shrimp and adding tofu or more vegetables like bell peppers and zucchini.
FAQs
Can I use frozen okra?
Yes, you can use frozen okra. Just remember to thaw it and drain any excess water before cooking.
Is this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce and check that the oyster sauce is gluten-free as well.
Can I make this dish ahead of time?
Yes, you can prepare the ingredients ahead and cook them when ready to serve. However, it’s best to cook the dish fresh for the best texture and flavor.
