Asian 5 Spice Rice
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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.
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.
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.
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.
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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Asian 5 Spice Rice
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
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!