Quick Mid-Week Five Spice Stir Fry Rice

Happy Chinese Luna New Year!

Here is a quick midweek supper that pays a nod to the Chinese New Year celebrations and the next recipe in my One Skillet, Thirty Minutes feature. Today we have One Wok! and Thirty Minutes to make a nutrient dense supper.

I cook my brown rice in a rice cooker before I leave the house in the morning, so that when the evening rush begins it is just a case of chopping a lot of beautiful fresh vegetables and throwing it all into a wok for speedy cooking. Some of my best suppers are served when I have put the rice cooker on before I make my warm lemon water in the morning. There is such a psychological advantage of knowing you are part way there to the supper table when you walk in the door at night!

Stir fry rice provides a wonderful opportunity to get lots of vegetables into your kids in a manner that they enjoy….because it is Chinese food and delicious!


Quick Mid Week Five Spice Stir-fry Rice
Serves 4
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 4 cups cooked rice
  2. 1 pack green beans, topped and halved
  3. 2 ribs celery chopped
  4. 3 medium carrots cut on the diagonal
  5. 1 red pepper sliced
  6. 1/4 green cabbage thinly sliced
  7. 1/2lb Oregon Wild Shrimp
  8. 2 eggs
  9. 2tbsp grape seed or avocado oil
  10. 2tsp Five Spice Powder
  11. 4 green onions finely chopped
  12. 1 handful cilantro chopped
  1. Let' start at 7:00am when I put 2 cups brown rice into the rice cooker, cover it about an inch over with water and switch on. I pull the plug from the socket before I leave the house, knowing there is cooked rice waiting for me on my return.
  2. When rush hour begins: Finely chop all the vegetables
  3. Beat the eggs and put on one side
  4. Heat the oil in a wok or very large skillet
  5. Add all the vegetables apart from the green onion and cilantro and push around the wok until softened. About 3 mins.
  6. Add 2 tbsp of water if the vegetables are catching.
  7. Add the Five Spice Powder and combine into vegetables.
  8. Push the vegetables to one side and pour in the eggs.
  9. Scramble the eggs in the pan and then combine into the vegetables.
  10. Toss in the shrimp.
  11. Top with green onions and cilantro and serve.
Louise Innes Holistic Nutrition https://www.louiseinnes.com/

Legal Disclaimer: The information on this website is not intended to replace medical advice or diagnosis from your family practitioner, specialist or medical doctor. The recipes advice and articles consist of nutritional and lifestyle advice as the sharing of information to support a healthier body.

Louise Innes

Author: Louise Innes

Louise Innes is a holistic nutritionist who resides in Calgary, Alberta. Her balanced take on nutrition brings a refreshing perspective to the world of food.

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