5 Spice Fried Rice with Sweet Potato and Spinach

The trick to delicious fried rice is to use cold, leftover cooked rice. Freshly cooked rice will get mushy and no-one wants that. While there are many varieties of the classic fried rice, we do love this version - adding a little bit of 5 spice powder and rice vinegar gives it an extra oomph.

If you’re looking for more protein, try throwing in some dried tofu or cooked meat.
Pro-tip: Marinade any extra protein with light soy sauce, a little white sugar and a bit of sesame oil for about 10 minutes before cooking. Your tastebuds will thank you for it.
Vegetarian and Gluten-free
Serves 4
  • 1 medium orange sweet potato, peeled and cut into 1 inch cubes
  • 2 tbs neutral-tasting cooking oil (e.g rice bran or vegetable oil)
  • 2 tbs water
  • ½ small yellow onion
  • ½ tsp Chinese 5 spice powder
  • 2 eggs, beaten
  • 780g leftover cooked jasmine or basmati rice
  • 1 ½ tbs light soy sauce
  • 2 tsp rice vinegar
  • 1 tsp sriracha (optional)
  • 8 spinach stems and leaves, roughly chopped
What to do:
  1. Heat a wok. Make sure it’s piping hot before covering the base with half of the oil
  2. Add sweet potato and water then stir fry for about 4 minutes
  3. Add onion then cook until translucent
  4. Add 5 spice powder and mix well then remove the vegetables from the wok. Clean the wok
  5. Over low heat, add the rest of the oil
  6. Add eggs and scramble for about 10 seconds then push to one side of the wok (eggs should still be runny)
  7. Add the rice, break up any clumps using the spatula then stir fry everything for about 3 minutes
  8. Mix the soy sauce, rice vinegar and sriracha in a small bowl then drizzle it over rice. Mix well
  9. Fold in the cooked vegetables and spinach, stir fry for another 30 seconds then serve immediately

Sourcing Specialist


Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

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