Description
A flavorful and aromatic one-pot five-spice rice dish combining tender brown rice, colorful vegetables, and crunchy roasted cashews, infused with Chinese five-spice and ginger for a comforting and easy meal.
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
- Prepare Aromatics: Heat the rapeseed oil in a large pan over medium heat. Add the thinly sliced garlic and finely shredded ginger and fry for 5 minutes until fragrant and slightly golden.
- Add Spices and Vegetables: Stir in the Chinese five-spice powder, deseeded and sliced fresh chilli, and diced red peppers along with the brown rice. Mix well to coat the rice and vegetables in the aromatics and spices.
- Add Stock and Cook Rice: Pour in the vegetable stock made with 2 tsp bouillon powder. Cover the pan tightly and cook for 15 minutes, allowing the rice to start absorbing the liquid and softening.
- Add Beans and Spring Onions: Stir in the frozen mixed beans and sliced spring onions. Cover again and cook for an additional 10 minutes. Check if the rice is tender; if not, cook for another 5 minutes.
- Finish and Rest: Turn off the heat and stir in the sesame oil to add flavor. Leave the pan covered to stand for 5 minutes to allow the rice to fully absorb all flavors.
- Serve: Divide the rice between two bowls and scatter half the roasted cashews on top. Save the remainder of the rice and cashews to cool completely and store in an airtight container in the fridge for up to three days. When reheating, microwave until piping hot before adding the remaining cashews.
Notes
- Adjust the amount of Chinese five-spice powder to taste, starting with ½ tsp for milder flavor and up to 1 tsp for more intensity.
- Ensure the pan is tightly covered during cooking to trap steam and properly cook the rice.
- This dish can be prepared in advance and reheated easily, making it ideal for meal prep.
- For a nut-free version, omit the cashews or substitute with toasted seeds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-inspired
Keywords: five-spice rice, one-pot meal, vegetarian rice dish, Chinese five-spice, brown rice recipe, easy dinner, healthy rice bowl
