Description

A flavorful and aromatic one-pot meal featuring brown rice cooked with Chinese five-spice, fresh vegetables, and crunchy roasted cashews. This simple yet satisfying recipe combines ginger, garlic, chili, and colorful peppers with mixed beans for a nutritious, wholesome dish perfect for a quick lunch or dinner.

Ingredients

Scale

Main 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

Heat the oil and fry aromatics: Heat 1 tbsp rapeseed oil in a large pan over medium heat. Add 2 thinly sliced garlic cloves and 25g finely shredded ginger. Fry gently for about 5 minutes until fragrant and softened.
Add spices, vegetables, and rice: Stir in ½ to 1 tsp Chinese five-spice powder, 1 deseeded and sliced fresh chilli, 2 deseeded and diced red peppers, and 200g easy-cook brown rice. Mix well to coat the rice and vegetables with the spices.
Pour in stock and cook rice: Pour 650ml vegetable stock (prepared from 2 tsp bouillon powder) into the pan. Cover tightly with a lid and simmer for 15 minutes, allowing the rice to absorb most of the liquid.
Add beans and spring onions: Stir in 420g frozen mixed beans (broad beans, peas, and French beans) and ½ pack (about 8) sliced spring onions. Cover again and cook for an additional 10 minutes. Check if the rice is tender; if not, cook for 5 more minutes.
Finish with sesame oil and rest: Turn off the heat. Stir in 2 tsp sesame oil and cover the pan. Let the rice rest for 5 minutes to complete cooking and absorb flavors.
Serve with cashews: Divide the five-spice rice between two bowls. Scatter half of the 75g roasted cashews over the top for a crunchy texture. Reserve the other half of the cashews to add when reheating leftovers.
Storage and reheating: Store any leftover rice in an airtight container, chilled for up to three days. When ready to eat, reheat in the microwave until piping hot, then add the remaining cashews to maintain their crunch.

Notes

Use easy-cook brown rice to reduce cooking time and achieve a tender texture.
Adjust the amount of Chinese five-spice powder and chilli to your spice preference.
The dish can be made ahead and tastes great reheated.
For a nut-free version, omit the cashews or substitute with toasted seeds.
Ensure the pan you use has a tight-fitting lid to trap steam and cook the rice evenly.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Chinese-inspired

Keywords: five-spice rice, one-pot meal, brown rice, vegetarian recipe, easy dinner, Chinese five-spice, healthy rice dish, vegan option