One-pot five-spice rice

• rapeseed oil↗1 tbsp tbsp
• garlic cloves↗2

  thinly sliced

• ginger↗25g g

  peeled and finely shredded

• Chinese five-spice powder tsp
• fresh chilli↗1

  deseeded and sliced

• red peppers↗2

  deseeded and diced

• easy-cook brown rice↗200g g
• vegetable stock↗650ml ml

  made with 2 tsp bouillon powder

• frozen mixed beans↗420g g

  (broad beans, peas and French beans)

• pack spring onions↗½

  (about 8), trimmed and sliced

• sesame oil↗2 tsp tsp
• roasted cashews↗75g g

Step-by-step instructions

1. 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.

2. 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.

3. 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.