Paneer Fried Rice

To round out your fried rice collection, Paneer Fried Rice is the perfect finale. Since you’ve already done the Gobi and Mushroom versions, you know the drill: high heat and cold rice.

The goal with Paneer Fried Rice is to get the paneer cubes golden and slightly salty so they stand out against the fluffy, savory rice.

🧀 Golden Paneer Fried Rice

Prep time: 10 mins | Cook time: 10 mins | Serves: 2

1. The Ingredients

• The Protein: 150g Paneer, cut into very small cubes (about 1cm—small cubes ensure you get paneer in every bite).

• The Rice: 2 cups Cooked Basmati rice (cold and grains separated).

• Veggies: 1/4 cup finely chopped Carrots, Beans, and Capsicum.

• Aromatics: 1 tbsp minced Garlic, 1 tsp Ginger, 2 Green chilies.

• The Sauce Mix: 1 tbsp Soy sauce, 1 tsp Vinegar, 1/2 tsp Black pepper, and a pinch of Sugar.

• The Fat: 2 tbsp Oil + 1 tsp Butter (Butter makes the paneer taste amazing).

2. The Method

1. Golden Paneer: Heat 1 tsp of oil and 1 tsp of butter in a wok. Toss the paneer cubes with a pinch of salt and turmeric. Fry until the edges are golden brown. Remove and set aside.

2. Sauté Aromatics: In the same wok, add the remaining oil. On high heat, add the garlic, ginger, and green chilies. Sauté for 30 seconds.

3. Flash-Fry Veggies: Add the carrots and beans. Stir-fry for 2 minutes on high flame. Add the capsicum last and sauté for another 30 seconds to keep it crunchy.

4. The Seasoning: Pour in the soy sauce, vinegar, and black pepper. Let it bubble for a second.

5. The Big Mix: Add the cold rice and the fried paneer cubes.

6. The High-Heat Toss: Crank up the flame. Toss everything together for 2–3 minutes. Use a “lifting and folding” motion so you don’t break the paneer or the rice.

7. Finish: Garnish with plenty of chopped Spring Onion greens.