Paneer Fried Rice Recipe

For the second day, under mixed rice, I wanted to make fried rice. Whenever mixed rice is mentioned, my mind goes to our south Indian rice varieties. As I have blogged about most of the varieties I know, I thought of making fried rice as this also falls under the same category. Recently, my daughter has taken a great liking to Indo-Chinese dishes. So I find it great to make fried rice, manchurian or any noodles dish.

I mostly keep the base recipe same and just vary the ingredients to make different fried rice varieties. I used sautéed crumbled paneer to give it the egg fried rice look. And I also served Honey Sesame Chilly Potatoes along with the fried rice. It was a hearty and filling lunch that day. I have a pot of spring onions and whenever I make fried rice, I use my home grown spring onions. It surely gives a great satisfaction.

Ingredients:

Cooked Rice – 2 – 3 cups

Oil – 2 tbs + 1 tsp

Crumbled Paneer – 1 cup

Onion-2

Carrot – 1

Cabbage – 1/2 cup

Green Chillies – 3-4

Salt – to taste

Black Pepper Powder – 1/2 tsp

Green Chilly Sauce – 1/4 tsp

Red Chilly Sauce – 1/4 tsp

Soy Sauce – 1/4 tsp

Vinegar – 1 tsp

Spring Onions – 3-4 tbs, chopped

Procedure:

In a pan heat 1 tsp of oil, and add crumbled paneer.

Sauté until slightly golden.

Transfer to a bowl and in the same pan heat remaining oil.

Add thinly sliced onions, carrot, green chillies and cabbage.

Saute until carrots are slightly soft.

Add all the sauces, vinegar, salt and pepper powder.

Cook until the carrots are soft.

Add the paneer and rice and mix on high flame until well combined.

Serve it immediately topped with spring onions.

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Paneer Fried Rice Recipe

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Ingredients

  

Ingredients

• Cooked Rice - 2 - 3 cups
• tbs Oil - 2+ 1 tsp
• Crumbled Paneer - 1 cup
• Onion-2
• Carrot - 1
• Cabbage - 1/2 cup
• Green Chillies - 3-4
• Salt - to taste
• Black Pepper Powder - 1/2 tsp
• Green Chilly Sauce - 1/4 tsp
• Red Chilly Sauce - 1/4 tsp
• Soy Sauce - 1/4 tsp
• Vinegar - 1 tsp
• Spring Onions - 3-4 tbs chopped

Instructions

 

Procedure

• In a pan heat 1 tsp of oil, and add crumbled paneer.
• Sauté until slightly golden.
• Transfer to a bowl and in the same pan heat remaining oil.
• Add thinly sliced onions, carrot, green chillies and cabbage.
• Sauté until carrots are slightly soft.
• Add all the sauces, vinegar, salt and pepper powder.
• Cook until the carrots are soft.
• Add the paneer and rice and mix on high flame until well combined.
• Serve it immediately topped with spring onions.