Easy Chinesey Savoury Brown Rice

IMG_8363Serves: 1 hungry guy or 2 normal people for a lunch
Approx time: 45 mins


  • 200ml brown rice
  • 1 small white onion (diced)
  • 1 tbsp sesame oil
  • 400ml vegetable stock
  • 1/2 tbsp light soy sauce
  • 1/2 tbsp dark soy sauce
  • 1 tbsp Oyster sauce
  • 1/2 tsp 5 spice (optional)
  • 1 tsp fresh chopped ginger (I use a cheese grater)
  • 1 tsp lemon zest (again – use the cheese grater)
  • 1/2 tsp chilli flakes (optional)
  • Handful of peas


  1. Heat the sesame oil in a small pan and fry the onion until soft
  2. Add the ginger and cook for a further 2 mins
  3. Stir in light & dark soy sauce, onion sauce, 5 spice, chilli flakes and lemon zest. Warm to make a sauce (about 2 minutes)
  4. Add the brown rice and cook in the sauce (stirring) for about 5 minutes
  5. Pour the stock in, stir, cover and simmer for around 20 or 25 minutes until most of the liquid is absorbed.
  6. Add the peas for the last 5 minutes of cooking.

If all the liquid absorbs before the rice is cooked, just turn off the heat, cover and let it steam itself until the rice is done.