Paneer Schezwan Fried Rice
Recipe by Culinary Heritage by Shweta
Ingredients
Main Ingredients
- 1 big bowlOvernight Cooked Rice
- 1 small bowlSpring Onion Bulbs
- 1 medium bowlSpring Onion Leaves
- 500 gmPaneer
- 2 heap tbspChopped Garlic
- 1 heap tbspChopped Ginger
- 3Chopped Onion
- 1 tbspDark Soya Sauce
- 2-3 tbspRed Chilli Sauce
- 1 tbspChilli Oil
- 2 heap tbspSchezwan Sauce
- 3/4 tbspBlack Pepper Powder
- 1 tbspVinegar/ Apple Cider Vinegar
- as neededOil
- to tasteSalt
Step-by-Step Instructions
- 1.Prepare Paneer
Cut 500g of paneer into small cubes and set aside.
- 2.Sauté Aromatics
Heat oil in a pan. Add 2 heaped tablespoons of chopped garlic and 1 heaped tablespoon of chopped ginger. Sauté until fragrant.
- 3.Cook Onions
Add 3 chopped onions to the pan and sauté until they turn translucent.
- 4.Add Paneer and Sauces
Add the paneer cubes to the pan and toss them with the sautéed aromatics. Cook for about 1 minute to allow the paneer to absorb some flavor. Then, add 1 tablespoon of apple cider vinegar, 1 tablespoon of dark soy sauce, 2-3 tablespoons of red chilli sauce, 1 tablespoon of chilli oil, 2 heaped tablespoons of Schezwan sauce, 3/4 tablespoon of black pepper powder, and salt to taste. Mix everything thoroughly.
- 5.Cook Paneer with Sauces
Let the paneer cook with all the sauces for about 2 minutes, ensuring it is well-coated.
- 6.Incorporate Rice
Add 1 big bowl of overnight cooked rice to the pan. Gently mix the rice with the paneer and sauces, ensuring the sauces beautifully coat every grain of rice.
- 7.Add Spring Onions and Finish
Once the rice is beautifully mixed, switch off the flame. Add 1 small bowl of spring onion bulbs and 1 medium bowl of spring onion leaves. Give everything one final gentle toss to incorporate the freshness and crunch of the spring onions.
- 8.Serve
Serve the Paneer Schezwan Fried Rice hot. Adjust sauce quantity as per your preference for a saucier or less saucy dish.
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