Paneer Fried Rice

Name: Paneer Fried Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 1 cup basmati rice (washed and soaked for 20 minutes); 5 cup water (for boiling rice); 0.5 tsp salt (for boiling rice); 200 g paneer (cut into small cubes); 2 tbsp oil; 4 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 4 pcs spring onion (white and green parts separated, chopped); 1 pcs carrot (small, finely diced); 10 pcs beans (finely chopped); 1 pcs bell pepper (small, finely diced); 1 tsp soy sauce; 1 tsp vinegar; 1 pinch black pepper; 1 tsp red chili sauce

RATING

4.4/5(87)

TASTE SCORE

9/10

Fragrant rice tossed with golden paneer, crisp vegetables, and gentle Indo-Chinese seasoning makes this a satisfying one-pan dish. It comes together quickly and works beautifully as part of an easy lunch or dinner spread.

PREP

20m

COOK

20m

SERVES

1 KATORI

420 cal

SERVINGS

METHOD · 8 STEPS

prep · ~20 min
Wash and soak the rice.
Rinse the basmati rice until the water runs mostly clear. Soak it in fresh water for 20 minutes, then drain well before cooking.
TIPDrained rice fries up better later and stays separate.
boil · ~18 min
Boil the rice until just cooked.
1.Bring 5 cups water to a boil in a pot.
2.Add the soaked rice and salt.
3.Cook until the grains are just tender but still separate, about 6 to 8 minutes.
4.Drain the rice completely and spread it on a plate to cool for 10 minutes.
TIPDo not overcook the rice or it will turn sticky in the final stir-fry.
fry · ~5 min
Pan-fry the paneer.
1.Heat 1 tbsp oil in a wide pan over medium heat.
2.Add the paneer cubes in a single layer.
3.Cook for 2 to 3 minutes, turning gently, until lightly golden on a few sides.
4.Transfer to a plate.
TIPLight browning gives the paneer better flavor and helps it hold its shape.
saute · ~4 min
Cook the aromatics and vegetables.
1.Heat the remaining 1 tbsp oil in the same pan.
2.Add garlic, ginger, and the white parts of the spring onion.
3.Sauté for 30 to 40 seconds until fragrant.
4.Add carrot, beans, and bell pepper, then stir-fry over high heat for 2 to 3 minutes so they stay slightly crisp.
TIPKeep the heat high and the vegetables moving for the classic fried rice texture.
mix · ~1 min
Add the sauces and seasonings.
Add soy sauce, vinegar, red chili sauce, and black pepper to the vegetables. Mix quickly for 20 to 30 seconds so the sauces coat the pan evenly without making the vegetables soggy.
other · ~3 min
Toss in the rice and paneer.
Add the cooled rice and fried paneer to the pan. Toss gently over high heat for 2 to 3 minutes until everything is hot, well mixed, and the grains are evenly coated.
TIPUse a flat spatula and fold from the bottom to keep the rice grains from breaking.
garnish
Finish with spring onion greens.
Add the green parts of the spring onion and toss once more just before turning off the heat.
serve
Serve the paneer fried rice hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the boiled rice fully before stir-frying so the basmati grains stay separate and do not clump.
2
Fry paneer only until lightly golden; over-browning can make it chewy instead of soft inside.
3
Keep the vegetables finely chopped and cook them on high heat so they stay crisp like restaurant-style fried rice.
4
Add sauces around the hot pan, not directly onto the rice, for more even coating and less sogginess.
5
Use the spring onion whites for stir-frying and save the greens for the end to keep their fresh bite.
6
If making ahead, refrigerate the cooked rice uncovered until cool, then use within a day for the best texture.
7
Taste after adding soy sauce before adding extra salt, since the rice was already boiled with salt.