The Vegan Cookbook Challenge #22: 5-Spice Fried Rice – October 2022

Hi all!

In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information.

Today I am sharing my 22nd re-creation. Using a number generator, I landed on Thug Kitchen and the result was a recipe for 5-Spice Fried Rice. Check out the menu category to see my past attempts. Without further ado, let’s see how I went below.



– 1 medium Sweet Potato 

– 2 teaspoons of Sesame Oil 

– 2 tablespoons of Water, add more if needed

– 1/2 small Yellow Onion, chopped

– 1 Carrot, chopped

– 1/4 Chinese 5-Spice Powder 

– 1 to 2 cloves of Garlic, minced

– 1 1/2 tablespoons of Soy Sauce or Tamari 

– 1 tablespoon of Rice Vinegar 

– 1 teaspoon of Chili Paste 

– 4 cups of short-grain Rice, that’s been chilled for a couple of hours

– 1 cup of Bitter Greens, chopped up no bigger than a quarter

– 1/2 cup of Spring Onions 

– 1 cup of Frozen Green Peas, thawed


1.) Peel the sweet potato and chop into dice-size cubes.

2.) In a large wok or skillet, heat 1 teaspoon of oil over medium heat. Add the sweet potato and water and stir-fry the potato, stirring often. If the potato starts to stick, add a little more of the water as needed. Cook until the potato is close to tender and browning on some sides (5-8 mins). Add the onion and carrot and cook until the onions are translucent, about 3 more minutes. Add the 5-spice powder and garlic, mix well, then remove the vegetables from the pan. Scrape the pan clean for the next step.

3.) In a small bowl, mix together the soy sauce, vinegar and chili paste. Heat the wok back up over medium heat and add the remaining 1 teaspoon of oil. Throw in the rice and stir-fry until it begins to warm (3-5 mins). Drizzle the sauce over the rice, mix well, then add the cooked vegetables. Stir-fry for a minute, so everything is well mixed. Fold in the greens, spring onions and peas. Turn off the heat and serve immediately.


I made a couple of changes to this recipe. I switched out the bitter greens for tofu. I also didn’t add any chili paste because my husband and I cannot tolerate spicy food like we used to. Aside from that, I used all of the same ingredients listed and it came out quite good. I will say, I couldn’t taste the 5-spice powder, which was strange as that’s the name of the dish. All in all, I probably wouldn’t make it this way again but I’m glad I tested it.

I hope you enjoyed this post in The Vegan Cookbook Challenge! Let me know if you’ve made this dish before and have any tips on how to improve it. Thanks for reading!

Peace & Love xoxo

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