Paneer Fried Rice – Indo-Chinese Style

Step 1: Prepare Cooked Rice

Ensure your cooked rice is cooled off. Spreading it on a plate can help it cool faster and prevent sticking.

Step 2: Marinate Paneer

In a bowl, combine the cubed paneer with 1/2 teaspoon of salt, 1 teaspoon of ginger garlic paste, 1 teaspoon of chilli powder, and 1/2 teaspoon of black pepper. Mix well to ensure the paneer cubes are evenly coated with the spices.

Step 3: Fry Paneer

Heat 2 tablespoons of oil in a large wok or pan over medium flame. Add the marinated paneer and fry for 3-5 minutes, stirring occasionally, until the paneer cubes are golden brown on all sides. Remove the fried paneer from the wok and set aside.

Step 4: Sauté Aromatics

In the same wok with the remaining oil, add 1 tablespoon of chopped ginger and 2-3 sliced green chillies. Sauté for about 30 seconds until fragrant.

Step 5: Add Onions and Carrots

Add 1 medium sliced onion and 1/2 cup of diced carrots to the wok. Sauté for 2-3 minutes until the onions become translucent and the carrots start to soften.

Step 6: Add Remaining Vegetables

Add 1/2 cup of green peas, 1/2 cup of diced green bell pepper, and 1/2 cup of chopped broccoli to the wok. Stir-fry for 1-2 minutes to combine.

Step 7: Cook Vegetables

Cover the wok and cook the vegetables on medium-low flame for 3-5 minutes until they are tender-crisp. This allows them to steam slightly while retaining some crunch.

Step 8: Add Sauces and Seasoning

Uncover the wok and add 1 tablespoon of red chilli garlic paste, 1 tablespoon of vinegar, 1 tablespoon of soy sauce, and salt to taste. Mix well to combine all the ingredients with the vegetables.

Step 9: Combine with Rice

Add the cooled cooked rice to the wok. Mix well, ensuring the rice is evenly coated with the vegetable and sauce mixture. Continue to stir-fry for 2-3 minutes to heat through.

Step 10: Add Paneer and Garnish

Stir in the fried paneer cubes. Garnish with 2 tablespoons of freshly chopped coriander.

Step 11: Serve

Give it a final gentle mix and serve the Paneer Fried Rice hot.

• Use day-old rice for the best fried rice texture, as it's drier and less likely to clump.

• Do not overcrowd the pan when frying paneer or stir-frying vegetables to ensure they cook evenly and get a nice sear.

• Adjust the spice level by increasing or decreasing the amount of green chillies and red chilli garlic paste according to your preference.

• For a vegan option, replace paneer with firm tofu and ensure all sauces are vegan-friendly.

• Add other vegetables like mushrooms, baby corn, or shredded cabbage for more variety.

• A dash of sesame oil can be added at the end for an extra layer of nutty flavor.