Name: Schezwan Paneer Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 145 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Cooked Rice, chilled; 150 g Paneer, cut into small cubes; 3 tbsp Schezwan Sauce, store-bought or homemade; ½ cup Mixed Vegetables, finely chopped carrots, beans, cabbage; 1 tbsp Garlic, finely minced; 3 tbsp Spring Onion Greens, chopped; 2 tbsp Neutral Oil, for stir-frying; 1 tsp Soy Sauce, optional, for depth; ½ tsp Salt, to taste, considering sauce has salt

2 hr 25 mintotal

25 min hands-on2 hr hands-off

Prep 15 min · Cook 10 min

Serves: 2
Difficulty: Easy
Spice: Spicy

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Ingredients

300 gCooked Ricechilled
150 gPaneercut into small cubes
3 tbspSchezwan Saucestore-bought or homemade
½ cupMixed Vegetablesfinely chopped carrots, beans, cabbage
1 tbspGarlicfinely minced
3 tbspSpring Onion Greenschopped
2 tbspNeutral Oilfor stir-frying
1 tspSoy Sauceoptional, for depth
½ tspSaltto taste, considering sauce has salt

Quantities are for 2 servings.

You'll need: Stovetop.

Includes chilling time.

Method

Heat the measured neutral oil in a wide wok on high heat. Add the small paneer cubes and flash-fry for a minute until the edges are slightly golden. Remove to a plate.
In the same hot oil, add the finely minced garlic and stir vigorously for 10 seconds. Do not let it burn.
10 sec
Toss in the finely chopped mixed vegetables. Stir-fry on maximum heat for 2 minutes to retain their crunch while cooking them slightly.
2 min
Add the Schezwan sauce and soy sauce to the veggies. Mix quickly.
Immediately add the chilled cooked rice and the fried paneer cubes. Sprinkle salt over the top.
Using two spatulas, toss the rice dynamically from the bottom up, ensuring the bright red Schezwan sauce coats every grain evenly without breaking the paneer.
Stir-fry for another 2-3 minutes until the rice is piping hot and slightly smoky.
2–3 min
Turn off the heat, garnish with chopped spring onion greens, and serve immediately.

How to tell it's done

Fiery red, separated grains of rice packed with crunchy vegetables and soft, lightly crisped paneer cubes.

Getting it right

Tip

The key to street-style Indo-Chinese rice is relentless high heat. Always prep all ingredients beforehand and keep them near the stove, as the actual cooking happens in under 10 minutes.

What to serve it with

Enjoy as a standalone spicy meal, or pair it with Veg Manchurian gravy if you prefer a saucy accompaniment.

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