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Gumbo Fried Rice


This past week I strolled through our gardens, surprised at those vegetables still giving despite our recent triple digit temperatures. I snapped off okra pods, pulled black-eyed peas at the green bean stage, and came back up to the house to make dinner.

I made gumbo earlier this summer when our okra was a bit more prolific. It was my first go-round with this spicy, tasty dish and I was blown away. Where had gumbo been all my life? We served it over rice and it was wonderful.

But this night I had plans to make fried rice. The rice was cooling and I had some garlic and ginger in mind. That okra reminded me of those delicious flavors of gumbo – paprika, thyme, garlic, and cayenne. Fried up with rice, grass-fed beef, and those garden veggies; we were smitten with this fusion of flavors.

And I’m hoping you will be too.


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Gumbo Fried Rice

Course: Side Dishes



  • 13 cup coconut oil or lard
  • 1 lb okra or green beans or a combination
  • 1 large onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 lb ground beef chicken, sausage, or some combination
  • 1 Tablespoon paprika
  • 12 teaspoon dried thyme
  • 1.5 teaspoons garlic powder
  • 14 teaspoon cayenne pepper
  • 4 cups cooked and cooled rice
  • 1.5 teaspoons apple cider vinegar
  • 10 dashes hot sauce plus more to pass at the table
  • Salt to taste


  1. In a large skillet or Dutch oven, heat coconut oil or lard over high heat. Chop okra, green beans, carrots, celery, and onions and add to pan. Stir-fry several for approximately five minutes or until they begin to soften. Add meat and cook until browned and nearly cooked through.
  2. Sprinkle in paprika, thyme, garlic powder, and cayenne pepper and stir into meat-vegetable mixture. Add the cooked and cooled rice and stir thoroughly to combine, allowing it to heat through. Stir in apple cider vinegar, hot sauce, and salt to taste.
  3. Serve with a bottle of hot sauce and a side salad.

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