Name: Indo-Chinese Paneer Fried Rice
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup Cooked Rice, cooled completely; 150 g Paneer, cut into very small cubes; 2 tbsp Neutral Oil; 1 tbsp Garlic, finely chopped; ½ medium Onion, finely chopped; ¼ cup Carrot, finely diced; ¼ cup Green Bell Pepper, finely chopped; 1 tbsp Soy Sauce; 1 tsp Vinegar; ½ tsp Ground Black Pepper; 2 tbsp Spring Onion Greens, for garnish; ½ tsp Salt, to taste

22 mintotal

Prep 10 min · Cook 12 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Heat one tablespoon of oil in a wide wok. Add the small paneer cubes and lightly toss them on medium-high heat until the edges turn slightly golden. Remove to a plate.
In the same wok, add the remaining oil and increase the heat to high. Add the finely chopped garlic and stir for 10 seconds.
10 sec
Add the chopped onion, diced carrot and green capsicum and stir-fry for a minute. The vegetables should stay crunchy.
Add the cold cooked rice to the wok. Pour the soy sauce, vinegar, black pepper powder, and salt evenly over the rice.
Toss and stir-fry continuously on high heat for 2-3 minutes, mixing the sauces thoroughly with every grain of rice.
2–3 min
Add the pan-fried paneer cubes back into the wok. Gently mix for another 30 seconds so the paneer absorbs the flavors without breaking.
30 sec
Turn off the heat, garnish with freshly chopped spring onion greens, and serve immediately.

How to tell it's done

Dry, non-sticky rice grains mingling with colorful, crunchy vegetables and delicate, savory chunks of golden-seared paneer.

Getting it right

Tip

Cutting the paneer into very tiny cubes ensures they mix seamlessly into the rice, providing a burst of soft texture in every single bite.

What to serve it with

Pairs exceptionally well with Veg Sweet Corn Soup or a side of crispy Veg Spring Rolls.

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Ingredients