One-Pot Five Spice Rice

    15m prep time
    55m total time
    Easy level
    13 ingredients

A lovely vegan rice dish or side dish to be served with salmon, prawns or chicken. An easy mid-week meal that adds a little twist on your go-to rice dish.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the oil in a large pan over a medium heat and fry the garlic and ginger paste for 10 seconds. Add the five-spice, chilli, diced 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.If serving with cooked prawns, stir these through now and allow to warm through in the rice.

Step 3

Divide the rice between bowls and scatter over half the cashews and serve with a little sriracha sauce drizzled over the top.
  • Ingredients
  • Based on 4 servings
  • 300g Cooked Prawns, warmed through in the cooked rice 2 x Sainsbury's Large King Prawns ASC 150g
  • 0.5tsp Chinese Five Spice Powder 1 x Sainsbury's Chinese 5 Spice
  • 420g Frozen Beans, broad beans, peas and French beans 1 x Sainsbury's Whole Green Beans 900g
  • 5 Spring Onions, trimmed and sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 75g Roasted Cashews 1 x Sainsbury's Salted Cashew 200g
  • 1tbsp Oil 1 x Sainsbury's Vegetable Oil 1L
  • 1tbsp Garlic and Ginger Paste 1 x KTC Minced Garlic & Ginger Paste 210g
  • 2 Red Peppers, deseeded and diced 2 x Sainsbury's Red Pepper
  • 200g Easy Cook Brown Rice 1 x Sainsbury's Brown Rice 1kg
  • 2tsp Sriracha, to serve 1 x Sainsbury's Sriracha Hot Sauce 300g
  • 2tsp Sesame Oil 1 x Sainsbury's Sesame Oil, Toasted 250ml
  • 1 Fresh Chilli, deseeded and sliced 1 x Sainsbury's Red Chillies 65g
  • 650ml Vegetable Stock, made with 2 tsp bouillon powder 1 x Sainsbury's Vegetable Stock Cubes 10 x 10g
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