Fried Rice with 5 Spices
I made this recipe on a day when I had a piece of leftover pork roast from lunch and some cold rice from the night before, so I didn't have to spend too much time by the stove. Every time I cook fried rice, I try to use what I have on hand. For today's version, I went with onion, carrot, and the leftover roast, and the Chinese five-spice blend really changes the flavor compared to other recipes I usually make.
Quick Info
Total time: 20-25 minutes
Servings: 2-3
Difficulty: easy
Recipe: quick main dish, inspired by Chinese cuisine
Ingredients
2 cups cooked white rice, cooled (best made a day in advance)
1 egg
1 small onion
1 small carrot
100 g cooked pork roast (cold)
1 teaspoon light soy sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon Chinese five-spice blend
Preparation Method
1. Crack the egg into a bowl and beat it with a fork.
2. Place a wok or large pan on the heat and let it heat up well.
3. Pour the beaten egg into the pan and cook it like a thin omelet. Once cooked, remove it to a plate and let it cool.
4. Dice the onion and carrot into small cubes. Do the same with the pork roast.
5. Put the wok back on the heat, add a little oil (just enough to prevent the vegetables from sticking), and add the onion and carrot. Sauté for 2-3 minutes until they soften a bit.
6. Add the diced pork roast, stir, and let it heat for a minute.
7. Add the cold rice to the wok, mix everything, and let it fry for another 2-3 minutes until it starts to heat up and the grains separate.
8. Pour the light soy sauce and dark soy sauce over the rice. Sprinkle the five-spice blend.
9. Cut the cooled omelet into small pieces and add it to the wok. Stir a few times to combine the flavors.
10. Serve immediately while hot.
Why I Make This Recipe Often
Fried rice with 5 spices is one of the quickest dinner options when I have leftover rice or cooked meat. I don't need to plan ahead, and the flavor is different from regular fried rice, thanks to the five-spice seasoning. I use what I have in the fridge, and it doesn't require much attention to detail.
Tips and Variations
Tips
It's best to use rice cooked a day before because the grains separate more easily when frying and don't stick together. If you only have fresh rice, let it cool completely before using it.
If you don't have a wok, a large non-stick pan will work as long as you don't overcrowd the ingredients.
Substitutions
Pork roast can be replaced with boiled or roasted chicken breast, or even ham if you don't have meat on hand.
If you don't have the five-spice blend, you can use just soy sauce, but the flavor won't be the same.
You can make it without carrot or onion if you don't have them at home, but they help with texture.
Variations
You can add peas, bell pepper, or another finely chopped vegetable after you’ve added the onion and carrot to the pan.
If you want it meatless, leave out the pork roast and add more vegetables.
Serving Ideas
It can be served plain as a main dish.
If you're in the mood, it goes well with sweet chili sauce or a bit of kimchi.
It's also good as a side dish for other Asian dishes.
Frequently Asked Questions
Can I use freshly cooked rice?
Yes, but I recommend letting it cool and sit in the fridge for a few hours to get the right texture. Warm rice tends to become sticky when frying.
What is the five-spice blend?
It is a blend of Chinese spices, usually containing star anise, cloves, cinnamon, Sichuan pepper, and fennel. It can be found in the Asian products section.
Can I use another type of meat?
Yes, any leftover cooked meat works, including chicken, beef, or even boiled shrimp.
Can it be made without egg?
Yes, if you prefer without egg, skip the omelet step. However, the egg adds extra texture.
How salty does it turn out?
With the indicated amounts of soy sauce, it doesn't turn out very salty, but you can adjust to taste.
Nutritional Values
Approximately, a serving has about 320-350 kcal, 10-12 g of protein, 48-50 g of carbohydrates, and 8-10 g of fat. The values depend on what meat you use and the portion size. The rice and meat provide protein and carbohydrates, while the sauces are not very high in calories for the amount used.
Storage and Reheating
Fried rice stores well in the fridge in a closed container for a maximum of 1-2 days. For reheating, I recommend using a pan on low heat, stirring continuously to prevent it from drying out too much. I do not recommend reheating in the microwave, as the rice tends to become gummy. If you don't plan to consume it quickly, it's better to only prepare what you will eat right away.
I made this recipe on a day when I had a piece of leftover pork roast from lunch and some cold rice from the night before, so I didn't have to spend too much time by the stove. Every time I cook fried rice, I try to use what I have on hand. For today's version, I went with onion, carrot, and the leftover roast, and the Chinese five-spice blend really changes the flavor compared to other recipes I usually make.
Quick Info
Total time: 20-25 minutes
Servings: 2-3
Difficulty: easy
Recipe: quick main dish, inspired by Chinese cuisine
Ingredients
2 cups cooked white rice, cooled (best made a day in advance)
1 egg
1 small onion
1 small carrot
100 g cooked pork roast (cold)
1 teaspoon light soy sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon Chinese five-spice blend
Preparation Method
1. Crack the egg into a bowl and beat it with a fork.
2. Place a wok or large pan on the heat and let it heat up well.
3. Pour the beaten egg into the pan and cook it like a thin omelet. Once cooked, remove it to a plate and let it cool.
4. Dice the onion and carrot into small cubes. Do the same with the pork roast.
5. Put the wok back on the heat, add a little oil (just enough to prevent the vegetables from sticking), and add the onion and carrot. Sauté for 2-3 minutes until they soften a bit.
6. Add the diced pork roast, stir, and let it heat for a minute.
7. Add the cold rice to the wok, mix everything, and let it fry for another 2-3 minutes until it starts to heat up and the grains separate.
8. Pour the light soy sauce and dark soy sauce over the rice. Sprinkle the five-spice blend.
9. Cut the cooled omelet into small pieces and add it to the wok. Stir a few times to combine the flavors.
10. Serve immediately while hot.
Why I Make This Recipe Often
Fried rice with 5 spices is one of the quickest dinner options when I have leftover rice or cooked meat. I don't need to plan ahead, and the flavor is different from regular fried rice, thanks to the five-spice seasoning. I use what I have in the fridge, and it doesn't require much attention to detail.
Tips and Variations
Tips
It's best to use rice cooked a day before because the grains separate more easily when frying and don't stick together. If you only have fresh rice, let it cool completely before using it.
If you don't have a wok, a large non-stick pan will work as long as you don't overcrowd the ingredients.
Substitutions
Pork roast can be replaced with boiled or roasted chicken breast, or even ham if you don't have meat on hand.
If you don't have the five-spice blend, you can use just soy sauce, but the flavor won't be the same.
You can make it without carrot or onion if you don't have them at home, but they help with texture.
Variations
You can add peas, bell pepper, or another finely chopped vegetable after you’ve added the onion and carrot to the pan.
If you want it meatless, leave out the pork roast and add more vegetables.
Serving Ideas
It can be served plain as a main dish.
If you're in the mood, it goes well with sweet chili sauce or a bit of kimchi.
It's also good as a side dish for other Asian dishes.
Frequently Asked Questions
Can I use freshly cooked rice?
Yes, but I recommend letting it cool and sit in the fridge for a few hours to get the right texture. Warm rice tends to become sticky when frying.
What is the five-spice blend?
It is a blend of Chinese spices, usually containing star anise, cloves, cinnamon, Sichuan pepper, and fennel. It can be found in the Asian products section.
Can I use another type of meat?
Yes, any leftover cooked meat works, including chicken, beef, or even boiled shrimp.
Can it be made without egg?
Yes, if you prefer without egg, skip the omelet step. However, the egg adds extra texture.
How salty does it turn out?
With the indicated amounts of soy sauce, it doesn't turn out very salty, but you can adjust to taste.
Nutritional Values
Approximately, a serving has about 320-350 kcal, 10-12 g of protein, 48-50 g of carbohydrates, and 8-10 g of fat. The values depend on what meat you use and the portion size. The rice and meat provide protein and carbohydrates, while the sauces are not very high in calories for the amount used.
Storage and Reheating
Fried rice stores well in the fridge in a closed container for a maximum of 1-2 days. For reheating, I recommend using a pan on low heat, stirring continuously to prevent it from drying out too much. I do not recommend reheating in the microwave, as the rice tends to become gummy. If you don't plan to consume it quickly, it's better to only prepare what you will eat right away.