One pot five spice rice
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
STEP 1
Heat the rapeseed oil in a large pan over a medium heat and fry the garlic and ginger for 5 mins. Add the five-spice, chilli, peppers and rice, then pour in the stock, cover tightly and cook for 15 mins.
STEP 2
Stir in the frozen beans and spring onions, then cover and cook for 10 mins. Check the rice is tender; if not, leave for 5 mins more. Turn off the heat, stir in the sesame oil and leave to stand, covered, for 5 mins.
STEP 3
Divide the rice between two bowls and scatter over half the cashews. Leave the remainder to cool completely for another day. Will keep chilled in an airtight container for up to three days. Reheat in a microwave until piping hot, then add the cashews.
