I threw this together the first time after a long day and a near-empty fridge. I had a packet of pre-cooked rice, a handful of mushrooms, and a half-used jar of Peppadew peppers that had been lurking in the back for far too long.

To be honest, I didn’t expect much. But once it hit the pan—crispy veg, fragrant five spice, toasted cashews—it smelled like I’d put in way more effort than I had. That’s the magic of this one.

It’s fast. It’s flexible. And it’s the kind of dinner that makes you feel like you’ve got your life together, even if you’re eating it out of the pan in your pyjamas.

WHY THIS ONE WORKS SO WELL

This stir-fry is all about speed and texture. Pre-cooked brown rice gives you the nutty base without any waiting. The veg stays crisp because you cook it hot and fast. And the Chinese five spice gives a proper punch without needing a dozen sauces.

The Peppadews bring sweet heat, the lemon juice sharpens it all at the end, and those toasted cashews? Total game-changer.

It’s also endlessly tweakable. You can swap, skip, or add as you like, and it still works.

INGREDIENTS + WHY THEY MATTER

Cooked Brown Basmati Rice (2 x 250g packets) – Time-saving and nutty. Just heat and go.
Sunflower Oil (2 tbsp) – Neutral and great for high-heat stir-frying.
Onion + Carrot – Base flavour and sweetness. Dice the carrot small so it cooks quickly.
Chestnut Mushrooms (250g) – Finely diced so they go a bit golden. Adds umami depth.
Sugar Snap Peas (150g) – For crunch. Slice them lengthways so they cook fast but stay snappy.
Chinese Five Spice (1 tsp) – Big flavour from just one spoon.
Garlic (2 cloves, grated) – Sharpness and aroma.
Peppadew Peppers (5, sliced) – Sweet, tangy, with a gentle heat. Perfect contrast.
Soy Sauce (2 tbsp) – Salty, savoury, ties it all together.
Cashew Nuts (55g) – Toasted, they add crunch and richness.
Lemon Juice (from ½ lemon) – Brightens the whole thing up.
Salt + Pepper – To finish. Go light on the salt—soy covers most of it.

MAKING IT YOURS (WITHOUT RUINING IT)

No Peppadews? Use chopped red chilli or a dash of sweet chilli sauce.
Want protein? Add tofu, prawns, or leftover roast chicken. Just stir them in at the end.
Low-carb version? Swap rice for cauliflower rice—but don’t overcook it.
Nut-free? Toasted sunflower seeds give a decent crunch without the nuts.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Mushrooms went soggy	Pan wasn’t hot enough	Use high heat and don’t crowd the pan
Rice turned mushy	Overheated or stirred too much	Warm just until hot, then toss gently
No flavour kick	Skimped on lemon or five spice	Add lemon juice after cooking
Cashews went soft	Didn’t toast them or added too early	Toast separately and add at the end

HOW TO MAKE MARY BERRY’S SUPER QUICK BROWN RICE VEG STIR-FRY

Heat the rice following packet instructions, then set aside.
Heat sunflower oil in a large frying pan over high heat.
Add onion and carrot. Fry for 3 minutes until just starting to soften.
Add mushrooms and sugar snap peas. Fry another 3 minutes, stirring occasionally.
Add Chinese five spice, garlic, and sliced Peppadew peppers. Fry for 30 seconds.
Tip in the hot rice, soy sauce, toasted cashews, and lemon juice.
Season with salt and pepper, toss everything together, and serve hot.

TIPS FROM MY KITCHEN

I toast the cashews in a dry pan for 2–3 minutes before starting—makes all the difference.
If your rice clumps, break it up with wet hands before tossing it in.
Don’t skip the lemon juice. It pulls everything together and lifts the dish.
Want it saucier? Add a splash of water or extra soy sauce at the end.

STORAGE + REHEATING

Fridge: Store leftovers in a sealed container for up to 2 days.
Freezer: Cool completely, then freeze in portions. Keeps for 3 months.
Reheat: On the hob with a splash of water or in the microwave for 1–2 mins.

FREQUENTLY ASKED QUESTIONS

Q: Can I use white rice instead of brown?
A: Absolutely. Brown gives more bite, but white is quicker and softer. Just don’t overcook it.

Q: What’s a good sub for Peppadews?
A: A mix of chopped sweet red peppers and a splash of vinegar or sweet chilli sauce works well.

Q: Can I make this ahead?
A: Yep—just keep the rice and veg separate until reheating so it stays fresh and not soggy.

Q: Is this vegan?
A: Totally, as long as your soy sauce is vegan. It’s naturally dairy- and egg-free.

Q: Can I make it spicy?
A: Add sliced red chilli with the garlic, or a dash of sriracha right at the end.

Try More Recipes:

Mary Berry Super Quick Brown Rice Veg Stir-fry

Course: DinnerCuisine: British–Asian-inspiredDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

263

kcal

This one-pan brown rice stir-fry is fast, flexible, and full of bold flavours—perfect for a weeknight dinner or a fridge-clear-out meal that still tastes like you planned it. Warm, crunchy, and just the right amount of zing.

Ingredients

2 x 250g packs cooked brown basmati rice
2 tbsp sunflower oil
1 onion, roughly chopped
1 large carrot, diced
250g chestnut mushrooms, finely chopped
150g sugar snap peas, sliced lengthways
1 tsp Chinese five spice
2 garlic cloves, grated
5 Peppadew peppers, sliced
2 tbsp soy sauce
55g cashew nuts
Juice of ½ lemon
Salt and pepper, to taste

Directions

Toast the cashews in a dry pan over medium heat for 2–3 minutes, stirring until golden. Set aside.
Heat the rice as per packet instructions and fluff gently. Set aside.
Heat oil in a large frying pan or wok over high heat.
Add onion and carrot, fry for 3 minutes until beginning to soften.
Add mushrooms and sugar snap peas, and fry another 3 minutes. Don’t stir too much—you want some golden bits.
Add five spice, garlic, and sliced Peppadews, and stir-fry for 30 seconds until fragrant.
Tip in hot rice, soy sauce, lemon juice, and toasted cashews. Toss everything together gently to combine.
Season to taste with salt and pepper, and serve hot—straight from the pan if you’re like me.

Notes

Toast cashews first – makes them crunchy, not soggy
Use high heat or mushrooms go mushy
Dice carrot small so it cooks through fast