Dinner

One-Pot Five-Spice Rice with Vegetables and Cashews Recipe

BySophie Carsel November 20, 2025November 20, 2025

Introduction

This one-pot five-spice rice is a flavorful and easy meal that combines aromatic spices, fresh vegetables, and crunchy cashews. Perfect for a nutritious lunch or dinner, it comes together quickly and requires minimal cleanup.

A rustic pan filled with a colorful rice dish layered with bright green snap peas, chopped red bell peppers, and light green edamame beans mixed evenly throughout the rice. The pan is placed on a white marbled surface with a white round base underneath. A silver spoon is partially inside the pan, scooping some of the rice and vegetables. To the right, there is a white plate holding a serving of the same rice and vegetable mix, displaying the same colorful ingredients. Next to the plate, a small blue dish contains a handful of light brown cashews. The background shows blue square tiles, enhancing the bright colors of the food. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat the rapeseed oil in a large pan over medium heat. Add the sliced garlic and shredded ginger, frying gently for 5 minutes until fragrant.
Step 2: Stir in the Chinese five-spice powder, sliced chilli, diced red peppers, and brown rice. Pour in the vegetable stock, cover the pan tightly, and cook for 15 minutes.
Step 3: Add the frozen mixed beans and sliced spring onions to the pan. Cover again and cook for another 10 minutes. Check the rice for tenderness; if needed, cook for an additional 5 minutes.
Step 4: Turn off the heat, stir in the sesame oil, and leave the pot covered to stand for 5 minutes to let the flavors meld.
Step 5: Divide the rice between bowls and scatter over half of the roasted cashews. Reserve the remaining cashews for later use.

Tips & Variations

Adjust the amount of five-spice powder to match your spice preference, starting with ½ tsp if unsure.
Swap brown rice for white rice if you prefer a quicker cooking time.
Add a handful of fresh coriander or parsley on top for extra freshness.
Use peanuts or almonds instead of cashews for a different crunch.

Storage

Store any leftover rice in an airtight container in the refrigerator for up to three days. When reheating, microwave until piping hot and then add the reserved cashews to maintain their crunch.