Five Spice Fried Rice with Chinese Five Spice Infused Olive Oil Blend

Fluffy day-old rice, tender scrambled eggs, sweet carrots, crisp peas, and savory scallions come together in one fragrant skillet, then Chinese Five Spice Infused Olive Oil Blend wraps the whole dish in warm star anise, clove, and cinnamon notes. It’s an easy weeknight dinner, a smart meal prep option, and the kind of comfort-forward bowl that still feels lively enough for casual entertaining.

Garden Infuzions

Five Spice Fried Rice with Chinese Five Spice Infused Olive Oil Blend

A cozy skillet of fluffy rice, tender eggs, crisp vegetables, and savory aromatics finished with Chinese Five Spice Infused Olive Oil Blend for a warm, fragrant take on fried rice.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Side Dish

Cuisine: Asian, Chinese, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 3 cups cooked white rice chilled
• 2 tablespoons Chinese Five Spice Infused Olive Oil Blend
• 1 tablespoon neutral oil
• 3 large eggs beaten
• 1 cup diced yellow onion
• 2 cloves garlic minced
• 1 cup diced carrots
• 1 cup frozen peas
• 3 green onions sliced
• 3 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon toasted sesame seeds

Equipment

• 1 Large skillet or wok For stir-frying the rice and vegetables
• 1 Spatula For scrambling eggs and tossing rice
• 1 Cutting board For chopping vegetables
• 1 Chef’s knife For prepping aromatics and vegetables
• 1 set Measuring spoons For oils, soy sauce, and seasonings
• 1 set Measuring cups For rice and vegetables

Method

 

Instructions

1. Heat a large skillet or wok over medium-high heat and add the neutral oil plus 1 tablespoon of the Chinese Five Spice Infused Olive Oil Blend.
2. Add the beaten eggs and cook, stirring gently, until softly set; transfer the eggs to a plate.
3. Add the onion and carrots to the hot pan and cook until the onion is translucent and the carrots begin to soften.
4. Stir in the garlic and cook just until fragrant.
5. Add the chilled rice, breaking up any clumps with a spatula, and stir to coat the grains in the oil and vegetables.
6. Add the peas, soy sauce, rice vinegar, salt, and black pepper, then toss everything together until the rice is evenly seasoned and hot.
7. Return the eggs to the skillet, add the remaining Chinese Five Spice Infused Olive Oil Blend, and fold in the green onions.
8. Cook for 1 more minute, sprinkle with toasted sesame seeds, and serve right away.

Notes

Cold rice gives the best texture because the grains stay separate in the pan. If your rice is freshly cooked, spread it on a tray and chill it before making the recipe. Keep the heat high enough for quick cooking, but stir often so the garlic does not scorch. Serve immediately for the best texture and aroma.

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Recipe Tips

Use cold, day-old rice so the grains stay separate in the skillet. Have all ingredients prepped before you start because fried rice moves quickly once the pan is hot. If you like a little more color on the rice, let it sit undisturbed for a minute or two before stirring.

Serving Suggestions

Serve this fried rice on its own for a simple dinner, or pair it with egg rolls, a cucumber salad, or seared tofu for a fuller spread. It also works well alongside grilled shrimp, roast vegetables, or a quick stir-fried green bean dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a small splash of water to loosen the rice, or warm individual portions in the microwave until steaming hot.

Variations

Add diced cooked chicken, shrimp, or tofu for a more substantial skillet meal. Swap the peas for corn or edamame, or finish with a drizzle of sesame oil for an extra layer of aroma. You can also stir in chopped mushrooms for a deeper savory note.

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