Paneer Fried Rice Recipe
Paneer fried rice made with basmati rice, soft paneer and assorted vegetables, flavored with soy sauce. Learn how to make this Indian meal with a Chinese twist.
Paneer fried rice, as the name suggests, is a variant of fried rice that involves addition of paneer cubes. This vegetarian recipe is served as main course and is cooked as one dish recipe.
The recipe involves easy steps and you can learn how to make it at home with our recipe tutorial. Basmati rice are perfect for this recipe. The array of assorted vegetables and soft paneer cubes along with some spices will come out perfectly to make this aromatic delight. Soy sauce is used to add color and flavor it further. You can accompany it with gravy machurian.
3 cups - cooked basmati Rice 1.5 cups (about 200 g) - paneer, cubed 1 - onion, sliced 1 - bell pepper, julienned 1 - celery, thinly sliced into matchsticks 3 - spring onions, sliced - whites and greens separated 1 - carrot, julienned 1/2 tbsp - Butter 1 tsp - sesame oil 1 tbsp - soy sauce Salt and pepper to taste Few sprigs of Cilantro to garnish
How to Make Paneer Fried Rice:
- Cube paneer, place in a bowl and pour some boiling water on top - enough to cover the paneer.
- Let it sit for about 30 seconds or so and drain the water - make the paneer soft but it also gets rid of impurities, if any.
- Heat a wok medium - high heat and when hot, add butter and oil.
- Drop the paneer and saute it for 1 min or so.
- Stir it occasionally until you see it browned/golden.
- It is enough even if it's only one side.
- Increase the heat to a little less than high and drop the onion along with the paneer.
- Keep stirring for 10-15 seconds and then add the carrots, bell pepper, celery and onion whites.
- Stir until you find the vegetables softening lightly.
- The vegetables should still be crisp.
- Next add the soy sauce and keep stirring until the sauce is well combined.
- Next add the rice. Stir to combine. Add pepper.
- Remove from heat, sprinkle with spring onion greens and cilantro.
- Recipe courtesy: http://chefinyou.com/