This post is also available in: Hindi
An interesting twist to the traditional Chinese fried rice (Indian style), this recipe for Paneer fried rice makes it taste exactly like restaurant style. With it, paneer cubes are added to regular Chinese fried rice along with other vegetables.
One key thing to remember is that you make Paneer fried rice only with pre-cooked and / or leftover rice. The steam in the rice prepared just now will add to the moisture ruining the texture.
This fried rice has all the ingredients we love. The spiciness of the chilli sauce, the tangy salty taste of the soya sauce is a taste both adults and children love.. And the best part is that it gets made in a jiffy. Carrots, French beans and cabbage are three vegetables that are highly used in Chinese dishes and you can use them in this dish too.
Paneer Fried Rice
- 150 grams Paneer
- 3 cups Rice (Cooked)
- 1 cup Cabbage (Shredded)
- 1 cup Onions (Sliced)
- 1 cup Capsicum (Sliced)
- 2 tbsp Spring Onion Leaves
- 6 Garlic Pods
- 1/2 tsp Ginger (Grated)
- 1/2 tsp Red Chilli Powder
- Salt to taste
- 1 tsp Fried Rice Masala (Any brand)
- 1 tbsp Dark Soya Sauce
- 1 tsp Vinegar
- 2 tbsp Oil
Use overnight leftover rice for optimum taste or rice cooked at least 5 to 6 hours beforehand.
The rice grains should be separate and not mushy or overcooked.
Gather all the vegetables like sliced onion, sliced capsicum, Shredded cabbage and chopped green spring onion leaves.
Keep all seasonings like salt, red chilli powder, fried rice masala, soya sauce and vinegar handy.
Cube the paneer into ½ to 1-inch size. Chop the garlic pods finely.
Heat the oil in a thick bottom pan on high heat. Toss in the garlic and the ginger. Let the garlic brown just a bit.
Quickly add the sliced onion, capsicum, and cabbage.
Stir fry it on full heat for about 1 to 2 minutes only as they need to have a crunchy bite.
Now, add in the seasonings one by one and keep on stirring continuously.
Add the paneer cubes and saute till they get coated well with the seasonings.
Since the flame is high, one needs to keep on stirring to avoid burning of the vegetables or the seasonings.
Lastly, add the ready rice and mix up everything well.
Stir for a minute till the rice takes in the flavors and looks done. Shut off the flame and garnish with green spring onion leaves.
Serve piping hot on its own or with any accompaniment like veg manchurian etc.
This dish comes together within a few minutes as it is cooked on high flame and ingredients added quickly one after the other.
If you don’t want to use Paneer because of its fat content, you can try the same dish with tofu which comes from soy milk. Also be generous in using ginger and garlic when you start with the frying process. It gives it an authentic restaurant style taste. Last but not the least, the dish generally is in white-brown colour because of the colour of the rice mixed with the sauce. But if you want, you can add a pinch of turmeric to give it nice golden brown colour.
To make paneer fried rice, you either need to buy good quality paneer from the market or make paneer at home. If you go for the later, you’ll need a little extra time to do the prep for the dish. A pro tip is to cool down the paneer as soon as it separates during the making process. This ensures that your paneer is soft. Give a little time for the paneer to set into cubes. The cubes shouldn’t break when you saute them so knead the dough well when it is warm.
Paneer fried rice can generally be had without accompaniments but a manchurian gravy, paneer chilly gravy or a non-veg chinese gravy completes the dish. The gravy uses the same spices as the main dish so you can make it on the side quickly.
Last but not the least, street and restaurant Chinese dishes contain ajinomoto or monosodium glutamate – a chemical which isn’t good for health. Most also contain added food colours. You can avoid both these ingredients to make tasty and healthy Chinese dishes at home.
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