I’ll be honest—there are days when I just can’t do another round of dal-chawal or heavy curries. That’s when I reach for my go-to comfort meal: this Paneer Fried Rice Recipe. It’s a recipe that’s quick to whip up, bursting with flavor, and simply perfect whether I need a rushed lunch at home or a warm, cozy dinner with family. This Paneer Fried Rice Recipe has earned its spot as a staple in my kitchen over the years.
This easy Paneer Fried Rice Recipe works like magic, especially when I want to sneak in some hidden veggies for my niece or impress friends with a satisfying dish that doesn’t take a whole afternoon. The creamy paneer cubes, colorful veggies, and fragrant rice all come together beautifully in this Paneer Fried Rice Recipe.
What Makes This Paneer Fried Rice Recipe So Delicious?
Unlike regular fried rice, this Paneer Fried Rice Recipe beautifully blends Indo-Chinese flavours with Indian spices. The soy sauce and vinegar bring rich umami and tang, while garam masala and chili powder add warm, familiar notes. The paneer cubes stay soft and creamy, the veggies crisp and colorful — it’s a dish full of texture and bold flavor.
Perfectly mild for kids but easily spiced up for adults, this Paneer Fried Rice Recipe is very versatile. Plus, you can customize it with any veggies you have on hand, making it super practical for everyday cooking.
Ingredients for the Best Paneer Fried Rice Recipe
- Rice: Day-old basmati or any long-grain rice, cooked and completely cooled, is essential for fluffy fried rice.
- Paneer: Fresh and soft paneer cubes, either homemade or store-bought, work beautifully in this Paneer Fried Rice Recipe.
- Vegetables: A colorful mix of carrots, green beans, capsicum, cabbage, and plenty of spring onions.
- Sauces & Spices: Soy sauce for depth, a splash of vinegar, black pepper, garam masala, and chili powder for a spicy Indian touch.
- Aromatics: Garlic, ginger, and green chilies pack in the flavor. For kids, reduce or skip chilies.
- Oil: Neutral cooking oil plus optional sesame oil for aroma.
Remember, the biggest secret to a great Recipe is using cooled rice with separate grains.
How to Make Paneer Fried Rice Recipe — Step by Step
Step 1: Get the rice ready
- Rinse 1 cup basmati rice until the water runs clear.
- Soak for 20–30 minutes.
- Cook with 1.75 cups of water and a pinch of salt until just tender but firm.
- Spread on a tray and refrigerate to cool completely.
Step 2: Prep paneer and veggies
- Cut 200-250g paneer into cubes.
- For more flavor, marinate in yogurt, garam masala, turmeric, chili powder, and salt for 10 minutes.
- Chop carrots, beans, capsicum, cabbage, and separate spring onion whites and greens.
- Mince garlic, ginger, and green chilies.
Step 3: Fry paneer
- Heat 1 tbsp oil and fry paneer cubes on medium-high heat until lightly golden yet soft.
- Set aside to retain their texture.
Step 4: Stir-fry veggies
- In the same pan, add 1 tbsp oil. Sauté garlic, ginger, and chilies until fragrant.
- Add spring onion whites, carrots, green beans, and capsicum.
- Stir-fry on high for 2–3 minutes until veggies stay crisp.
- Add cabbage last and cook another minute.
- Season with salt and pepper.
Step 5: Combine and finish
- Return paneer to the pan.
- Add soy sauce, vinegar, and chili sauce (optional).
- Sprinkle garam masala and chili powder if desired.
- Gently fold in the chilled rice, mixing everything but keeping grains separate.
- Finish with spring onion greens and adjust salt.
Serving and Storage Tips for Paneer Fried Rice Recipe
- Serve hot with cucumber raita, onion salad, or Indo-Chinese gravy for an impressive meal.
- Leftovers keep well refrigerated for 1–2 days and reheat nicely on the stove.
Tips for Success with Paneer Fried Rice Recipe
- Always use cold, day-old rice for the best texture.
- Don’t overcrowd the pan—stir-fry in batches if needed.
- Balance sauces carefully—too much can overpower your Paneer Fried Rice Recipe.
- Customize with seasonal veggies or use tofu for a vegan version.
Common Mistakes to Avoid
- Using hot, freshly cooked rice results in mushiness.
- Overcooking paneer makes it rubbery.
- Overloading the pan leads to steamed veggies rather than stir-fried ones.
- Excess sauce causes soggy fried rice.
If You Love This Paneer Fried Rice Recipe, Try My Tandoori Paneer Pizza!
You might also enjoy my Tandoori Paneer Pizza Recipe—a cheesy, spicy Indo-Italian inspired dish that’s another family favourite. Perfect to pair with your homemade Paneer Fried Rice Recipe for a full Indian fusion feast!
Final Thoughts
This Paneer Fried Rice Recipe is quick, delicious, and perfect for any day of the week. I hope you try it out and enjoy it as much as my family does. Let me know how your Paneer Fried Rice Recipe turns out, and feel free to share your variations.
Just swap in the link to your pizza recipe where you see Tandoori Paneer Pizza. Feel free to add a short anecdote about your family or kitchen if you want to make it even more personal!
Paneer Fried Rice Recipe | Easy Indian Style Fried Rice with Paneer
Equipment
- 1 Wok or Deep Skillet For stir-frying rice, paneer, and veggies
- 1 Saucepan or Rice Cooker For cooking the rice
- 1 Mixing bowl For marinating paneer and prepping veggies
- 1 Cutting Board For chopping vegetables and paneer
- 1 Sharp Knife For cutting vegetables and paneer
- 1 Spatula or Wooden Spoon For stirring during cooking
- 1 Tray or Plate For spreading and cooling the rice after cooking
Ingredients
- 1 cup basmati rice (aged or long-grain), cooked and cooled
- 200-250 grams paneer, cut into cubes
- 1/2 cup carrots, chopped
- 1/4 cup green beans, chopped
- 1/4 cup capsicum (bell pepper), chopped
- 1 handful shredded cabbage
- 3-4 spring onions (whites and greens separated), chopped
- 1 inch piece ginger, minced
- 3-4 garlic cloves, minced
- 1-2 green chilies, slit
- 1-1.5 tbsp soy sauce
- 1 tsp white vinegar
- 2 tsp chili sauce (optional)
- 1/2 tsp black pepper powder
- 1/2 tsp garam masala
- 1/4 tsp turmeric powder (optional)
- 1 tbsp neutral cooking oil
- 1 tsp sesame oil (optional)
- Salt, to taste
Instructions
- Rinse basmati rice till water runs clear. Soak for 20-30 minutes, then cook with 1.75 cups water and a pinch of salt. Spread on a tray and refrigerate to cool completely.
- Marinate paneer cubes with yogurt (2 tbsp), garam masala (½ tsp), turmeric (¼ tsp), red chili powder (½ tsp), and salt for 10 minutes (optional).
- Heat 1 tbsp oil in a wok or heavy pan. Fry paneer cubes on medium-high heat until golden but soft. Remove and set aside.
- In the same pan, add another tbsp oil. Sauté garlic, ginger, and green chilies for 30 seconds. Add white parts of spring onions, followed by carrots, beans, and capsicum. Stir-fry on high for 2-3 minutes.
- Add shredded cabbage, cook for one minute. Season with black pepper and salt.
- Return paneer to the pan. Add soy sauce, vinegar, chili sauce (if using), garam masala, and chili powder to taste. Stir well.
- Add cooled rice gently and mix to combine without crushing the grains. Add spring onion greens. Adjust salt and spices if needed.
- Serve hot with cucumber raita or a side salad.
Notes
- For best results, always use day-old, cooled rice. It keeps your fried rice fluffy and prevents it from turning mushy.
- If you like your paneer extra flavorful, marinate the cubes for 10 minutes before frying—just a little yogurt and Indian spices do wonders.
- Don’t overcrowd the pan during stir-frying. Work in batches if you need to, so the veggies stay crisp and don’t end up steamed.
- You can easily swap in whatever veggies you have in the fridge, or even add some sweet corn or peas for extra color and crunch.
- Leftover Paneer Fried Rice will keep in an airtight container in the fridge for up to 2 days. It reheats beautifully in a hot pan.
- To make this dish vegan, substitute tofu for paneer, and use tamari in place of regular soy sauce.
