Toss the okra with the onion and green pepper in a mixing bowl. Sprinkle the flour and salt over all and toss again. Stir in either the rice or the bread crumbs. Beat the egg with the Tabasco sauce and the light cream. Pour over the vegetable mixture, fold in lightly, and let sit at room temperature for 20 minutes.
Heat the shortening in the skillet or sauté pan over medium high heat. Drop the okra by tablespoon into the hot fat. Fry for 2 minutes, or until golden brown, turn with a slotted spoon and finish frying. When done, remove with the slotted spoon and drain on the brown paper bag.