Restaurant-Style Paneer Fried Rice
Smoky Indo-Chinese paneer fried rice loaded with colorful vegetables and golden paneer cubes—no MSG needed for big restaurant-style flavor.
Equipment
Ingredients
Main Ingredients
paneer (cubed)
200 g
cooked rice (cold)
400 g
carrot (diced)
80 g
bell pepper (diced)
80 g
green beans (chopped)
60 g
onion (diced)
80 g
garlic (minced)
12 g
ginger (minced)
10 g
soy sauce
30 ml
chili pepper (sliced)
5 g
sunflower oil
30 ml
salt
3 g
black pepper
1 g
Instructions
Prepare vegetables
Dice onion, carrot, bell pepper, and green beans into small uniform pieces.
Cube the paneer
Cut paneer into 1.5 cm cubes.
Heat the wok
Place wok over high heat and add sunflower oil.
Fry paneer
Add paneer cubes and fry until golden on all sides.
Sauté aromatics
Add minced garlic, ginger, and chili. Stir-fry for 30 seconds until fragrant.
Add vegetables
Add diced onion, carrot, bell pepper, and green beans. Stir-fry 3-4 minutes until crisp-tender.
Add rice and sauce
Add cold cooked rice, soy sauce, salt, and black pepper. Toss everything together over high heat for 2 minutes.
Finish and serve
Return paneer to the wok, toss quickly for 30 seconds to heat through, then serve hot.
Original recipe
Storage
Best eaten fresh; reheat with a splash of water to restore moisture.
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