Dinner

One-Pot Five-Spice Brown Rice with Vegetables and Cashews Recipe

ByBen Miller November 19, 2025November 19, 2025

Introduction

This one-pot five-spice rice is a vibrant and aromatic dish perfect for a quick, wholesome meal. Packed with colorful vegetables, fragrant spices, and crunchy cashews, it’s easy to prepare and full of flavor.

A large metal pan filled with a colorful vegetable rice mixture sits on a white round tray. The dish has layers of cooked rice mixed with bright green beans, chopped red bell peppers, green peas, and a few light brown nuts, giving it a fresh and vibrant look. A metal spoon is stuck into the pan, lifting some of the rice. Next to the pan, there is a white bowl with a similar rice and vegetable mix, placed on a white marbled surface. A blue square dish with light brown nuts sits close by. The background shows blue tiled walls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp rapeseed oil
2 garlic cloves, thinly sliced
25g ginger, peeled and finely shredded
½-1 tsp Chinese five-spice powder
1 fresh chilli, deseeded and sliced
2 red peppers, deseeded and diced
200g easy-cook brown rice
650ml vegetable stock, made with 2 tsp bouillon powder
420g frozen mixed beans (broad beans, peas and French beans)
½ pack spring onions (about 8), trimmed and sliced
2 tsp sesame oil
75g roasted cashews

Instructions

Step 1: Heat the rapeseed oil in a large pan over medium heat. Add the garlic and ginger and fry gently for 5 minutes until fragrant.
Step 2: Stir in the Chinese five-spice powder, sliced chilli, diced red peppers, and brown rice. Pour in the vegetable stock, cover the pan tightly, and cook for 15 minutes.
Step 3: Add the frozen mixed beans and sliced spring onions to the pan. Cover again and cook for another 10 minutes. Check if the rice is tender; if not, cook for an additional 5 minutes.
Step 4: Turn off the heat, stir in the sesame oil, and leave the pan covered to stand for 5 minutes to allow flavors to meld.
Step 5: Divide the rice between two bowls and scatter half of the roasted cashews on top. Reserve the remaining cashews for serving later or another meal.

Tips & Variations

For extra protein, add cooked chicken or tofu along with the frozen beans.
If you prefer a milder dish, reduce the chilli amount or omit it altogether.
Swap the vegetable stock for chicken stock if not vegetarian.
Try adding other vegetables like carrots or courgettes for added texture and nutrients.
Use toasted sesame seeds instead of cashews for a different crunch.

Storage

Store any leftover rice in an airtight container in the refrigerator for up to three days. When reheating, use a microwave and heat until piping hot throughout. Add the reserved roasted cashews after reheating to keep them crunchy.