Paneer Fried Rice Recipe | Easy Indian Style Fried Rice with Paneer
A quick and delicious Indo-Chinese fusion dish packed with soft paneer cubes, colorful vegetables, and flavorful spices, perfect for a weeknight meal or lunchbox.
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.