Start with ½ tsp of five-spice in this spiced rice as it’s quite a strong flavour, but you may want to add more. It makes a filling and healthy veggie main
Prep:15 mins
Serves 4
1 tbsp rapeseed oil2 garlic cloves, thinly sliced25g ginger, peeled and finely shredded½-1 tsp Chinese five-spice powder1 fresh chilli, deseeded and sliced2 red peppers, deseeded and diced200g easy-cook brown rice650ml vegetable stock, made with 2 tsp bouillon powder420g frozen mixed beans (broad beans, peas and French beans)½ pack spring onions, (about 8), trimmed and sliced2 tsp sesame oil75g roasted cashews
STEP 1Heat 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 2Stir 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 3Divide 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.
