A quick and flavorful Indo-Chinese stir-fry combining fluffy basmati rice, golden-fried paneer cubes, and crisp vegetables. This one-pan meal is perfect for a satisfying weeknight dinner, ready in under 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
647cal
20gprotein
77gcarbs
27g
Ingredients
6 cups Cooked Basmati Rice (Use cold, day-old rice for best results. This is from approx. 2 cups of raw rice.)
250 g Paneer (Cut into ½-inch cubes and pat dry)
3 tbsp Vegetable Oil (Divided for frying paneer and stir-frying vegetables)
Tender paneer cubes tossed in a spicy, savory, and slightly sweet gravy with crunchy onions and bell peppers. A popular Indo-Chinese dish that's a perfect side for fried rice or noodles.
Aromatic Paneer Fried Rice with creamy Chilli Paneer gravy – a protein-packed, soul-satisfying meal!
This indo_chinese dish is perfect for breakfast. With 1122.23 calories and 33.58g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 medium
Green Capsicum
(Deseeded and finely diced)
0.25 cup Spring Onion (Chopped, with whites and greens separated)
2 tbsp Soy Sauce (Low sodium is recommended)
1 tbsp Red Chili Sauce (Adjust to your preferred spice level)
1 tsp White Vinegar
1 tsp Salt (Adjust to taste, as soy sauce is also salty)
0.5 tsp Black Pepper Powder (Freshly ground for best flavor)
Instructions
1
Prepare Ingredients
Ensure your cooked rice is cold. Gently break up any large clumps with your fingers or a fork.
Pat the paneer cubes dry with a paper towel. This prevents oil from splattering and helps the paneer brown evenly.
2
Fry the Paneer
Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat.
Once the oil is shimmering, carefully add the paneer cubes in a single layer. Do not overcrowd the pan.
Fry for 3-4 minutes, turning occasionally, until golden brown and crisp on all sides.
Remove the fried paneer with a slotted spoon and set aside on a plate.
3
Sauté Aromatics and Vegetables
In the same wok, add the remaining 1 tablespoon of oil. Swirl to coat.
Add the chopped garlic, ginger, and spring onion whites. Sauté for 30-45 seconds until fragrant.
Add the chopped onion and cook for 1-2 minutes until it becomes translucent.
Add the diced carrots and french beans, increase heat to high, and stir-fry for 2-3 minutes until they are tender-crisp.
4
Combine Rice and Sauces
Add the diced green capsicum and stir-fry for another minute.
Add the cold, cooked rice to the wok. Drizzle the soy sauce, red chili sauce, and vinegar over the rice.
Sprinkle with salt and black pepper powder.
Toss everything gently but quickly for 2-3 minutes on high heat, ensuring the rice is well-coated and heated through. Use a spatula to break up any remaining clumps.
5
Finish and Serve
Return the fried paneer cubes to the wok along with the chopped spring onion greens.
Give it a final toss to combine everything.
Taste and adjust seasoning if needed. Serve the Paneer Fried Rice immediately, hot from the wok.
475cal
14gprotein
21gcarbs
37gfat
Ingredients
250 g Paneer (Cut into 1-inch cubes)
4 tbsp Cornflour (3 tbsp for batter, 1 tbsp for slurry)
1 tbsp All-Purpose Flour (For the batter)
1 tsp Ginger-Garlic Paste (For the batter)
1 tsp Black Pepper Powder (Divided for batter and gravy)
0.75 tsp Salt (Divided for batter and gravy, or to taste)
6 tbsp Vegetable Oil (4 tbsp for frying, 2 tbsp for gravy)
5 cloves Garlic (Finely chopped)
1 inch piece Ginger (Finely chopped)
2 pcs Green Chilli (Slit lengthwise)
1 large Onion (Cut into 1-inch cubes or petals)
1 medium Green Capsicum (Cut into 1-inch cubes)
2 tbsp Light Soy Sauce
1 tbsp Red Chilli Sauce (Adjust to your spice preference)
2 tbsp Tomato Ketchup
1 tsp Rice Vinegar
0.5 tsp Sugar (Helps balance the flavors)
1.75 cup Water (Divided for batter, slurry, and gravy)
2 tbsp Spring Onion Greens (Finely chopped, for garnish)
Instructions
1
Prepare and Fry the Paneer
In a mixing bowl, combine 3 tbsp cornflour, 1 tbsp all-purpose flour, ginger-garlic paste, 0.5 tsp black pepper, and 0.25 tsp salt.
Gradually add about 3-4 tbsp of water, whisking to form a smooth, lump-free batter with a medium-thick consistency, similar to a pancake batter.
Add the paneer cubes and gently toss to coat them evenly.
Heat 4 tbsp of oil in a wok or pan over medium-high heat. Once hot, carefully add the coated paneer cubes in a single layer. Do not overcrowd the pan; fry in batches if necessary.
Fry for 3-4 minutes, turning occasionally, until all sides are golden brown and crisp.
Remove with a slotted spoon and set aside on a plate.
2
Sauté Aromatics and Vegetables
In the same wok, add the remaining 2 tbsp of oil if needed. Keep the heat on high.
Add the chopped ginger, garlic, and slit green chillies. Sauté for 30-40 seconds until fragrant.
Add the cubed onion and capsicum. Stir-fry for 2-3 minutes. The vegetables should be tender yet crunchy.
