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Asian 5 Spice Rice

Asian 5 Spice Rice recipe is perfect as a side dish or main. It overflows with flavor and textures and it’s perfect as a side dish or a meal. You make it as spicy as you want. Toss in some chicken for another option.

A front view of a gray bowl filled with 5 Spice Rice garnished with sliced almonds, sliced green onions, and chopped parsley. A second bowl sits in the background and a pair of chopsticks sit to the side over a colorful napkin.

You know how I love going through old recipes. I was given my mother-in-law’s recipe box when they moved to an Independent living facility, and my mother recently gave me my grandmother and her recipe boxes. One of the recent recipes inspired this Asian 5 Spice Rice recipe.

A front view of a gray bowl filled with 5 Spice Rice garnished with sliced almonds, sliced green onions, and chopped parsley. A second bowl sits in the background over a colorful napkin.

Most of the recipes in my mother-in-law’s box are typed up, in categories, and displayed in a hand carved box that my father-in-law made. The boxes from my grandmother and mother look vintage army. They are metal, dented and most of the recipes are scribbled in pencil on the back of bank checks or thumb sized scratch paper. I guess when they shared recipes with friends, they just grabbed what they had available.

A front view of a gray bowl filled with 5 Spice Rice garnished with sliced almonds, sliced green onions, and chopped parsley. A second bowl sits in the background and a pair of chopsticks sit to the side over a colorful napkin.

I actually find this charming. Just like the recipe that I found for “Chinease Menu”. What the heck? We didn’t eat a lot of ethnic foods which might be the reason that Chinese was misspelled? Well anyway, the recipe intrigued me. We were baking chicken for dinner and the glory of baked chicken is anything goes with it.

A front view of a gray bowl filled with 5 Spice Rice garnished with sliced almonds, sliced green onions, and chopped parsley. A second bowl sits in the background and a pair of chopsticks sit to the side over a colorful napkin.

I made up the recipe and it was…boring. There were no spices and the only thing that might have earned the word Chinese is that it had a little soy sauce in it. A makeover later and the Asian 5 Spice Rice recipe was created. We ate this rice as a side for our chicken but I could have eaten it as a meal. I actually shredded up our leftover chicken and tossed it into the rice for a second meal. It’s was delicious too!

If you love this recipe here are a few more that I think you’ll like!

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5 from 4 votes

Asian 5 Spice Rice

Asian 5 Spice Rice recipe is perfect as a side dish or main meal. You can make it as spicy as you want. Toss in some chicken for another option.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 8
Author Hostess At Heart

Ingredients

  • 1 cup wild rice cooked according to package directions
  • 1-1/2 cup yellow onion diced
  • 1-1/2 cup celery diced
  • 1 cup mushrooms chopped
  • 8 oz water chestnuts drained
  • 1/3 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.

Nutrition

Calories: 132kcal | Carbohydrates: 21g | Protein: 5g | Fat: 3g | Sodium: 678mg | Potassium: 251mg | Fiber: 3g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 1.9mg | Calcium: 31mg | Iron: 1.4mg
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.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

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A front view of a gray bowl filled with 5 Spice Rice garnished with sliced almonds, sliced green onions, and chopped parsley. A second bowl sits in the background and a pair of chopsticks sit to the side over a colorful napkin. The title of the recipe \"Asian 5 Spice Rice runs beneath the photo.
Recipe Rating




Deb Clark

Thursday 2nd of July 2020

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!

Julie Menghini

Friday 3rd of July 2020

Thank you!

Thai Peanut Chicken Sandwich

Wednesday 22nd of February 2017

[…] Asian 5 Spice Rice […]

Frugal Hausfrau

Tuesday 28th of June 2016

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

Julie Menghini

Thursday 30th of June 2016

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!

Liz

Sunday 26th of June 2016

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.

Julie Menghini

Sunday 26th of June 2016

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!

Michelle

Friday 24th of June 2016

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

Julie Menghini

Saturday 25th of June 2016

Thank you, Michelle for such a sweet comment! Fiesta Friday is a great place to hang out!