Fullmeals
HomeExploreCreatorsPantry MatchSurprise Me
HomeExploreCreatorsPantry MatchSurprise MeShopping ListMy Favorites
Fullmeals

Fullmeals helps you cook without watching by converting cooking videos into simple, step-by-step recipes designed for real kitchens.

cook@fullmeals.com

Quick Links

  • How it Works
  • Categories
  • Explore Recipes
  • RSS Feed

Legal

  • Terms of Use
  • Privacy Policy

© 2026 Fullmeals. All rights reserved.

Fullmeals

Paneer Fried Rice – Indo-Chinese Style

Recipe by Pamper Your Tongue

  • Ready in30 min
  • Prep15 min
  • Cook15 min
  • CuisineIndo-Chinese
  • Serves4 People
  • Calories~450 kcal
Paneer Fried Rice – Indo-Chinese Style

Ingredients

For Cooked Rice

  • 3 cupsCooked Rice

For Marinating Paneer

  • 200 gramsPaneer (cubed)
  • 1/2 teaspoonSalt
  • 1 teaspoonGinger Garlic Paste
  • 1 teaspoonChilli Powder
  • 1/2 teaspoonBlack Pepper

For Fried Rice

  • 2 tablespoonsOil
  • 1 tablespoonChopped Ginger
  • 2-3Green Chillies (sliced)
  • 1 mediumOnions (sliced)
  • 1/2 cupCarrots (diced)
  • 1/2 cupGreen Peas
  • 1/2 cupGreen Bell Pepper (diced)
  • 1/2 cupBroccoli (chopped)
  • 1 tablespoonRed Chilli Garlic Paste
  • 1 tablespoonVinegar
  • 1 tablespoonSoy Sauce
  • To tasteSalt
  • 2 tablespoonsCoriander (chopped)

Step-by-Step Instructions

  1. 1.Prepare Cooked Rice

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 10.Add Paneer and Garnish

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

  11. 11.Serve

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

Printed from Fullmeals.com — turn any cooking video into a recipe.

Paneer Fried Rice – Indo-Chinese Style

Ready in

30 mins

Cuisine

Indo-Chinese

Prep Time

15 min

Cook Time

15 min

Serving

4 People

Calories / Serving

~450 kcal
Recipe by Pamper Your Tongue on YouTube
Adjust Servings
Measurements
Tap an ingredient to mark it ready0 of 19 ready
All Ingredients

For Cooked Rice

All Ingredients

For Marinating Paneer

All Ingredients

For Fried Rice

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. 1

    Prepare Cooked Rice

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

  2. 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.

  3. 3

    Fry Paneer

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

  4. 4

    Sauté Aromatics

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

  5. 5

    Add Onions and Carrots

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

  6. 6

    Add Remaining Vegetables

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

  7. 7

    Cook Vegetables

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

  8. 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.

  9. 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 to heat through.

  10. 10

    Add Paneer and Garnish

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

  11. 11

    Serve

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

Before You Cook

Helpful details before you start
Spice LevelFiery
Ginger · Chili powder · Black pepper · Green chili · Red chili
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 4 swaps
  • No Paneer?

    • Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
    • Halloumi — Saltier; reduce added salt.
  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)
  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)
  • No Soy sauce?

    • Tamari (1:1) — Gluten-free option.
    • Coconut aminos (1:1, milder & sweeter)
    • Worcestershire sauce + a pinch of salt
Ingredient Substitutions
  • No Paneer?

    • Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
    • Halloumi — Saltier; reduce added salt.
  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)
  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)
  • No Soy sauce?

    • Tamari (1:1) — Gluten-free option.
    • Coconut aminos (1:1, milder & sweeter)
    • Worcestershire sauce + a pinch of salt
AllergensThis recipe contains dairy and soy.
dairysoy

Variations

Simple ways to adapt this recipe.

  • 1
    For a vegan optionDietary option

    Replace paneer with firm tofu and ensure all sauces are vegan-friendly.

  • 2
    Add other vegetables like mushroomsCustomise

    Baby corn, or shredded cabbage for more variety.

  • 3
    A dash of sesame oilCustomise

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

Helpful Tips

Small details that can improve the final result.

  • 1
    Cooking tipUse Day

    Old rice for the best fried rice texture, as it's drier and less likely to clump.

  • 2
    Cooking tipDo Not Overcrowd the Pan

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

  • 3
    Flavour tipAdjust the Spice Level by

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

Was this recipe helpful?

Comments (0)

Sign in to leave a comment on this recipe.

Loading comments...

More from Pamper Your Tongue

Other recipes converted from Pamper Your Tongue's cooking videos.

Bell Pepper Besan Stir-fry (Capsicum Besan Sabzi)

Bell Pepper Besan Stir-fry (Capsicum Besan Sabzi)

Cuisine

Indian · North Indian

Prep + Cook Time

40 Minutes

Difficulty Level

Medium

Malvani Chicken Curry

Malvani Chicken Curry

Cuisine

Indian · Malvani

Prep + Cook Time

45 Minutes

Difficulty Level

Medium

Matar Paneer with Bell Pepper Curry

Matar Paneer with Bell Pepper Curry

Cuisine

Indian · North Indian

Prep + Cook Time

45 Minutes

Difficulty Level

Medium

You might also like

Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.

Rasam Rice – One-Pot Wonder

Rasam Rice – One-Pot Wonder

Cuisine

Indian · South Indian

Prep + Cook Time

35 Minutes

Difficulty Level

Easy

Drumstick and Potato Curry (Aloo Sahjan ki Sabzi)

Drumstick and Potato Curry (Aloo Sahjan ki Sabzi)

Cuisine

Indian · North Indian

Prep + Cook Time

40 Minutes

Difficulty Level

Medium

Simple Indian Curry Paste & Chickpea Curry

Simple Indian Curry Paste & Chickpea Curry

Cuisine

Indian · North Indian

Prep + Cook Time

45 Minutes

Difficulty Level

Easy

One Pot White Pulao – Hotel Style

One Pot White Pulao – Hotel Style

Cuisine

Indian · South Indian

Prep + Cook Time

35 Minutes

Difficulty Level

Easy

Red Lentil Dal (Masoor Dal)

Red Lentil Dal (Masoor Dal)

Cuisine

Indian

Prep + Cook Time

45 Minutes

Difficulty Level

Easy

Dhal – Indian Style

Dhal – Indian Style

Cuisine

Indian · South Indian

Prep + Cook Time

1 hr

Difficulty Level

Easy