Asian Five Spice Rice Recipe
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Our Asian Five Spice Rice recipe combines flavorful aromatic ingredients into a restaurant-worthy dish in less than 30 minutes. If you are looking for an incredible savory rice dish, this is the one!
Easy Asian Five Spice Rice Recipe takes sweet, savory, and aromatic flavors that’ll make ordinary weeknight meals taste restaurant-worthy. I think you’re going to love adding this recipe to your menu and I am delighted to share it with you.
What is Asian 5 Spice?
A classic blend of very interesting spices, Asian Five Spice includes fennel seeds, Sichuan peppercorns, cinnamon, cloves, and star anise. It’s a lot less hassle and so much more economic than buying all of the spices and blending them yourself.
What’s To Love About this Recipe?
I made the first recipe I found for “Chinease Rice” (spelling intentional) in my mother-in-law’s box, and the only resemblance of flavor came from a bit of soy sauce. I played with the recipe and came up with what you see today. It’s incredibly versatile! We ate this amazing rice as a side for our baked chicken but I could have eaten it as a meal by itself. It’s also filling. Wild rice adds a welcome textural element to the dish.
Our easy 5 spice rice takes less than 30 minutes to make. That’s less time than it takes to get take out. And, it tastes better with a lot less salt and msg that you get in Asian restaurants.
Ingredients
All ingredients are listed on the recipe card, but I wanted to share some important notes here.
Wild Rice. You could actually make the recipe with just about any rice, we find that the wild rice absorbs these flavors so nicely, has an incredibly unique texture, and gives the dish a more earthy flavor we love. Other choices would be a brown rice or wild rice blend.
Yellow Onion. You could definitely sub a sweet onion or white onion in the recipe, but yellow onion tends to cook up a little more firmly whereas sweet onion can get a little slimy in a dish like this. A green onion would bake a beautiful garnish.
Mushrooms. I didn’t specify what kind, and you can use whatever you like. I am very partial to shitake mushrooms, but they are on the expensive side. White or cremini mushrooms, buttons, all work. If I am feeling really lavish I buy a mushroom blend.
Water Chestnuts. If you grew up in 80s or 90s, you remember having these in canned Chow Mein. They add a delicious crunch and are relatively inexpensive.
Almonds. Sliced or slivered almonds. If you have time to toast the almonds it will add depth of flavor.
Red Curry Paste. This comes in a jar in the Asian section of the grocery store. It does bring heat to the dish, so if you’re sensitive to heat cut it in half. Personally, we love the depth of flavor that it adds.
Sesame Oil. This oil adds a nutty flavor to our Five Spice recipe. Milder alternates would be Walnut oil or Peanut oil. For a neutral-flavored oil you can use canola or vegetable.
How to Make Asian Five Spice Rice
Making this dish could not be easier. You’ll start by sauteeing the onions, celery and mushrooms.
When they start to get soft, add the remaining ingredients. Cook to heat through.
Toss with parsley or diced green onions if desired.
Hostess Tips for Making the Dish
You can cook the rice according to package instructions or use the Instant Pot like we do for our Simple Asian Rice.
Add sautéed veggies to the dish to bring even more nutritious value and stretch the meal to serve more people. Zucchini, yellow summer squash, green beans, broccoli, asparagus, and bell peppers would all make excellent additions to this dish. Dice fresh, raw veggies (not frozen) and add them to the sauté in your skillet.
Make this as spicy as you want! Add even more heat with the addition of red chili pepper flakes or an Asian style hot sauce.
What to Serve with Asian Five Spice Rice
I shredded up our leftover chicken and tossed it into the rice for a second meal. It was amazing!
You can serve it with many different proteins, cooking them directly in the dish, or in the grill or oven. Salmon, Chicken, Pork, Beef, and Tofu are all great options.
Add fun Asian side dishes like Vegetable Spring Rolls or Pot Stickers.
Frequently Asked Questions
How do I make my own Asian 5 Spice Powder?
Mix equal parts of the five spices in ground form: anise, fennel, cloves, cinnamon, and peppercorns. You can also grind your own usng the whole form of each spice.
As previously stated, you can allspice but the flavor profile consists of a combination of cloves, cinnamon, and nutmeg. It’s also a lot more economical to buy the blend versus making your own.
Where do I find water chestnuts?
These crunchy, fruity tuber veggies are commonly found in grocery stores with the Asian specialty foods. If you still cannot find them, you can purchase them on Amazon.
How to Store
Leftover rice should be refrigerated or frozen and will keep in an airtight container for five days without meat. If meat is mixed in, it will keep as long as it is safe to keep the meat, which varies according to type.
You can also freeze leftovers and reheat them in the microwave or skillet. If reheating rice dishes in the microwave, add a tiny bit of liquid to the bowl to help rehydrate your rice with steam.
If you love Asian foods, we think you should try these recipes too!
One of my favorites, this Soba Noodle Salad is a great choice, as is our Thai Basil Cabbage Slaw. For even more great sides to try, be sure to make our Cashew Asian Cabbage Salad.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Asian Five Spice Rice Recipe
Equipment
Ingredients
- 1 cup wild rice cooked according to package directions
- 1½ cup yellow onion diced
- 1½ cup celery diced
- 1 cup mushrooms chopped
- 8 oz water chestnuts drained
- ⅓ cup sliced almonds toasted (plus additional for garnish
- 3 tbsp soy sauce I use low sodium
- 2 tsp 5 spice powder
- 1 tsp salt
- 2 tsp red curry paste more or less your choice
- Sesame oil
- Fresh parsley for garnish optional
Instructions
- Using a large skillet, heat sesame oil. Add onions, celery, and mushrooms. Saute until they just start to soften (celery will be bright green). Don’t overcook. The crunch is great in this dish.
- Add remaining ingredients.
- Rice will be thick. Garnish with parsley if desired. Serve immediately.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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I had forgotten how good this recipe is! I hadn’t made it for a while and came across it again. So tasty with just the best spices – great recipe!
Thank you!
I treasure my mom & grandma’s recipe boxes – but you’re right, some of the recipes can’t compare to what we can make today! And visa versa!
You five spice rice looks fab! Thanks for sharing with us at Throwback Thursday!!
Mollie
Thank you Mollie! I’m having a great time rummaging through them. I know sharing recipes was as fun then as it is now but’s a lot easier now and they come with pics!
Why do I forget about water chestnuts?! They must add a lovely crunch, I always used to have a can in the pantry. Wonderful idea to use wild rice, another of those ingredients I tend to forget about. Love the history, lucky you to have those food memories.
Thank you Liz! I kind of forget about the water chestnuts too but love that crunch that they add. Hope you had a wonderful weekend!
Julie- my mouth is watering! I saw this @ Fiesta Friday and wanted to dive in! I love a good crunch to my food and waterchestnuts are a favorite of mine!
Thanks!
Michelle
Thank you, Michelle for such a sweet comment! Fiesta Friday is a great place to hang out!
I think it’s so lovely that you have so many historical recipes from your family 🙂 ‘chinease’ is so funny!!
Thank you Elaine! I got a kick out of that one too!
The spicy rice bowl looks yummy. Thanks for bringing it to the fiesta, Julie!
Thank you Ahila! FF is a great place to share don’t you agree?
I just love how you took this old recipe to a whole new level! Sounds fantastic- I love anything with 5-spice so I know this would be a winner for sure.
Thank you Allie! I appreciate you stopping by. It’s such a quick and easy dish too!
This dish looks so delicious and I love your addition of nuts for a crunchy bite!
Thank ou Alida!
Looks delish!
Thank you Megan! I appreciate you stopping by!
I loved this post, Julie! It was so fun hearing about the recipes that you have and the containers they are in that were passed down to you. How wonderful! I have so many recipes just like you described from my family that I treasure. I also loved what you did with the “Chinease” rice recipe! It looks like it is so full of texture and flavor. I have yet to try Chinese 5 Spice Powder. It sounds really good, though. Thanks so much for sharing about your recipes and your rice makeover!
Thank you Shari! 5 Spice is really different. It has a lot of anise and cinnamon in it so while it’s savory, it still has those flavors. Thanks for stopping by. I hope you’re staying cool. Sounds like an oven down there!
That looks really good, Julie. I imagine you’re in recipe heaven with your newly acquired cache!
Thank you Patti! There are a lot of canning recipes, something I don’t do, but I love seeing the handwritten notes.
Keepsakes to treasure.
I agree. Thank you Pattie!
Looks super tasty, I love it Julie! 🙂
Thank you Linda!
This is completely my kind of rice Julie! Love it! ❤️
Thank you Sonal!
Isn’t that great Julie? – Getting your families recipes! I have my father’s mother’s recipe box and a few of my mom’s moms’ too…I feel blessed to still have something of theirs with me! I’ve shared something of Catherine’s (my dad’s mom) and hopefully will be able to share something of Dorothy’s (mom’s mom) as well….You’re lucky to have them!! (Even if we have to make adjustments to make them edible LOL!!) 🙂 🙂
Thank you Linda! There are a lot of canning recipes which I don’t do, but I love seeing what they loved, and in some cases will never see print! Edible? They used to eat everything! Enjoy your day Linda!
What a gem of a recipe. I would totally add some chicken and make it a meal -yum! Thanks for sharing Julie:)
Thank you Lily! It was yummy that way.
Looks sooooo delicious!!!
Thank you so much Susan! I appreciate your sweet comments!
I’d definitely add chicken and make a meal out of this scrumptious rice!!
Thank you Liz! We did enjoy it with the chicken!
This looks delicious Julie! How wonderful to have handwritten recipes passed down to you! 🙂
Thank you Marisa! I agree that it’s just as special to see their handwriting as it is to have the recipes.
This looks so appetising!!A special recipe indeed…great share
Thank you Shailaja!
Wow what special recipes and recipes boxes! Treasures!
Thank you Lynz! These little scraps of paper are more valuable to me than money!
How lucky you are getting the box of recipes from your Grandmother, I love recipes that are handed down from generation to generation. This rice dish sounds wonderful. I don’t have chinese 5 spice but need to add it to my collection of spices. A wonderful meal.
Thank you Suzanne! I agree that having these recipes in their handwriting is a keepsake. The pencil is fading though and I worry that they will get unreadable. Do you think recipe covers would help?
Yes it helps. I bought those folders with clear plastic sleeves. I also just to be safe made xerox copies of them and scanned into my computer.
GREAT idea to scan them too!