Fried rice with paneer
This recipe for fried rice with paneer is a fusion of Indian and Chinese flavours. It combines jasmine rice, paneer cheese, and crisp vegetables. All the tasty ingredients are coated in a classic Asian sauce. Need a quick lunch or dinner? Then, you better try this recipe!
Ingredients
|
Jasmine rice
|
300 ml |
|---|---|
|
Paneer
|
200 g |
|
Butter (to oil pan)
|
|
|
Japanese soya sauce
|
50 ml |
|
Lime fruit, grated zest and juice
|
1 |
|
Sesame oil
|
1 tbsp |
|
Sugar
|
1 tbsp |
|
Carrot
|
1 |
|
Broccoli
|
1 |
|
Spinach
|
100 g |
|
Bok choy
|
1 |
|
Garlic cloves
|
3 |
|
Chilli flakes
|
1 tsp |
|
Eggs
|
2 |
|
Fresh coriander for serving (optional)
|
Consider using a wok
If you are eager to recreate the authentic smoky flavour of traditional fried rice, choose your cookware wisely. Go for a high-quality wok made from carbon steel or cast iron. These materials distribute heat evenly and maintain the high temperatures needed for quick stir-frying. This prevents the ingredients from becoming soggy and helps achieve that characteristic smoky taste associated with street-style fried rice.
Use high heat
To make sure that the vegetables are perfectly cooked but still crunchy, stir-fry them on high heat for no more than 2–3 minutes. This seals in flavours and maintains the bright colours of the vegetables, providing a delightful contrast to the soft paneer and fluffy rice. It is crucial to chop all your vegetables before you start frying them, as the quick pace of stir-frying does not allow time for chopping in between.
Mix ingredients quickly but gently
Combine your stir-fried vegetables with the marinated paneer and jasmine rice quickly after cooking to ensure all ingredients blend well under the residual heat. This allows all those delicious flavours to come together. But be sure to mix gently to maintain the texture of the cheese and distribute the vegetables evenly through the rice.
FAQ: Questions about fried rice with paneer
We go through the answers to some of the most frequently asked questions related to fried rice with paneer. Are you unsure whether you can use frozen vegetables or how to store leftovers? Do not worry; we cover it all below!
Is frying the paneer necessary for paneer fried rice?
Can I use frozen vegetables for fried rice with paneer?
How do I store and reheat leftover fried rice with paneer?
Nutritional values
Nutritional value, per
574 Kcal
| Fibre | 2.6 gram fibers |
| Protein | 51.3 |
| Carbohydrates | 23.1 |
| Fat | 30.7 gram |
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Quick and easy fried rice with paneer
This recipe for fried rice with paneer gives you a quick, easy, and utterly delicious meal in less than 30 minutes. We have combined colourful vegetables, classic Indian paneer cheese, and a dynamite marinade to offer a fantastic feast any time of the week. All you need to do is chop a few greens, fry the paneer, and mix it with the rice. This is the ultimate shortcut to a speedy dinner!
Paneer is a popular ingredient in many recipes, so why not try a few more? We recommend simple paneer stir-fry with noodles, warm paneer and chickpea curry, or, for something different, a crispy paneer sandwich.
Golden-brown paneer marinated with soy sauce and lime
Golden-brown paneer marinated in a flavoursome sauce adds a deliciously rich element to this dish. The paneer is briefly fried — just enough to develop a slightly crispy exterior while remaining soft and creamy inside. Placing the paneer in an Asian-inspired marinade allows the cheese to soak up the savoury, tangy notes from soy sauce, lime zest, lime juice, and sesame oil.
The soy sauce brings a deep umami flavour, which is both salty and slightly sweet, enhancing the richness of the paneer. Lime adds a fresh and zesty tang, cutting through the richness and adding brightness to the mix. Sesame oil, with its nutty and aromatic qualities, ties everything together, adding a hint of Asian flair to the overall flavour.
With creamy eggs and crisp vegetables
Egg binds the fried rice together, creating a soft and creamy consistency. Contrast is key, which is why we have added a few of our favourite veggies – carrots, broccoli, and pak choi.
Carrots deliver a sweet and earthy flavour with a firm, satisfying crunch that complements the cheese. Broccoli, slightly bitter and nutty, offers a robust, hearty texture that remains tender yet crisp. Pak choi contributes a mild, peppery flavour with a crisp texture; its leafy parts become delicately soft upon cooking.
The stunning colours of these vegetables make each forkful visually appealing and refreshingly crunchy.
Indian cheese meets a Chinese classic
While fried rice has been a Chinese classic for years, we have added an indulgent Indian touch to the recipe. Familiar elements like jasmine rice, soy sauce, and sesame oil capture the essence of Chinese-inspired fried rice. We take the traditional rich and savoury Chinese flavours and pair them with the iconic Indian cheese for a creamy, tangy touch. Sometimes, tinkering with tradition pays off.
Include your own favourite ingredients
Although the recipe includes carrots, broccoli, spinach, and pak choi, you can add vegetables like red peppers, peas, or sweetcorn. Basically, you can add any type you like. While we recommend crisp veggies for texture contrast, you can easily use mushrooms. Also, try spring onions, green beans, or courgettes. They all retain a bit of bite, depending on how long you stir-fry them.
Instead of the lime and soy sauce marinade, try a sweet and savoury teriyaki sauce. It pairs well with paneer and adds a distinct caramel-like note to the rice. Or, go with a classic sweet and sour sauce that offers a balance of tanginess and sweetness with a slightly sticky texture. For a little more spice, a chilli-garlic sauce delivers a bold, spicy kick with an aromatic hint of garlic.
