Elevate your weeknight meals with our simple and incredibly delicious Paneer Fried Rice recipe! Discover the secrets to making perfectly fluffy, non-sticky rice and crispy, golden paneer every time. This easy-to-follow guide walks you through each step, from prepping fresh vegetables to adding the perfect blend of sauces. Say goodbye to takeout and hello to a restaurant-quality meal at home. Dive into the full article to get the full instructions and create the best vegetarian paneer fried rice you’ve ever had!
Also Read – Mind-Blowing Brinjal Recipe (Vangyachi Bhaji)
Ingredients:
- Cooked Rice (Basmati)
- Whole Spices For Cooked Rice (Basmati)
- 2 Bay Leaves
- 4 Cloves
- Cinnamon Stick (1 Inch)
- 1 Green Cardamom
- 1 Black Cardamom
- 4 Black Pepper
- Lime/Vinegar (This helps in making the rice white and fluffy.)
- Oil
- Butter
- 200 g Paneer (Chopped)
- 1 medium onion, chopped
- Paste: 1/2 Inch Ginger, 6-7 Garlic cloves, 1 Green Chilli
- 2 tbsp French Beans Chopped
- 1 Small Carrot Chopped
- 1 Small Capsicum Chopped
- 1 tbsp Soy Sauce
- 1 tbsp Chilli Sauce
- 1 tbsp Vinegar
- 1/2 tbsp Black Pepper Powder
- Salt to taste
- Spring Onion Leaves (Chopped)
Also Read – Easy Paneer Bhurji Recipe You Must Try!
Instructions:
- Cooking the Rice:
- Take 1.5 litres of water in a pot for 1 cup of Basmati rice.
- Add whole spices like bay leaves, cloves, cinnamon, green cardamom, black cardamom and black pepper to the water.
- Once the water starts boiling, add the juice of half a lime or 1 teaspoon of vinegar. This helps in making the rice white and fluffy.
- Cook the rice until it’s about 70% done.
- Drain the rice in a colander and spread it out to cool. This prevents it from overcooking and becoming sticky.
- Frying the Paneer:
- Heat a little oil in a pan.
- Add a knob of butter and let it melt.
- Add 200 grams of paneer and fry for about 2 minutes until it’s nicely browned.
- Once fried, remove the paneer from the pan and set it aside.
- Making the Fried Rice:
- In a wok (kadai), heat half a ladle of oil. Add some butter and let it melt.
- Add one medium-sized chopped onion and saute lightly. Do not brown the onions.
- Add crushed ginger, garlic, and green chilli. Saute for 2-3 minutes on medium heat to remove the raw smell.
- Add chopped French beans, carrots, and capsicum. Saute for another 2-3 minutes on medium to high heat until they are slightly cooked but still crunchy.
- Add the fried paneer to the vegetables. Mix well.
- Add soy sauce, chilli sauce, and vinegar. Mix everything well on medium heat.
- Add black pepper powder and salt to taste. Remember that the butter and soy sauce also contain salt.
- Add the cooked rice to the wok. Gently mix everything together on high heat.
- Garnish with chopped spring onion greens and add a little more butter on top for extra flavour. Mix well.
- The Paneer Fried Rice is ready to be served hot.
Also Read – The Perfect Matar Paneer Gravy
Frequently Asked Questions (FAQ)
Q1: What is the best type of rice for making fried rice?
Ans: The best rice for fried rice is a long-grain variety like Basmati rice. Its distinct, separate grains prevent the dish from becoming mushy and sticky. When properly cooked and cooled, it holds its shape well and absorbs the flavours of the sauces and spices, making every bite delicious.
Q2: How do you prevent fried rice from getting mushy or sticky?
Ans: To prevent mushy fried rice, it’s crucial to cook the rice until it’s 70% done, not fully cooked. After draining, spread the rice out on a plate or tray to allow it to cool completely. This process helps the grains become firm and dry, ensuring they stay separate when you mix them into the hot wok.
Q3: Why should I add lime juice or vinegar when cooking rice?
Ans: Adding the juice of half a lime or a teaspoon of vinegar to the boiling rice water serves two purposes: it helps the rice grains become whiter and fluffier, and it prevents them from clumping together. This simple trick results in perfectly separated grains, which is ideal for fried rice.
Q4: Is it necessary to fry paneer before adding it to the fried rice?
Ans: Yes, frying the paneer beforehand is highly recommended. Lightly frying the 200 grams of paneer in butter until it’s golden brown not only gives it a pleasant texture but also prevents it from becoming soggy and breaking apart when mixed with the vegetables and sauces.
Q5: What kind of sauces and seasonings are used in paneer fried rice?
Ans: The sauces in this recipe are a simple but effective combination of soy sauce, chilli sauce, and vinegar, each added at one teaspoon. These sauces provide a rich, tangy, and slightly spicy base. The dish is seasoned with black pepper powder and salt to taste, but remember to be cautious with the salt, as the butter and soy sauce already contain it.
Also Read – The easiest way to make a Paneer Thalipeeth
The Best Paneer Fried Rice You’ll Ever Eat
Ingredients
- Cooked Rice Basmati
Whole Spices For Cooked Rice (Basmati)
- 2 Bay Leaves
- 4 Cloves
- Cinnamon Stick 1 Inch
- 1 Green Cardamom
- 1 Black Cardamom
- 4 Black Pepper
- Lime/Vinegar This helps in making the rice white and fluffy.
paneer fried rice
- Oil
- Butter
- 200 g Paneer Chopped
- 1 medium onion chopped
- Paste: 1/2 Inch Ginger, 6-7 Garlic cloves, 1 Green Chilli
- 2 tbsp French Beans Chopped
- 1 Small Carrot Chopped
- 1 Small Capsicum Chopped
- 1 tbsp Soy Sauce
- 1 tbsp Chilli Sauce
- 1 tbsp Vinegar
- 1/2 tbsp Black Pepper Powder
- Salt to taste
- Spring Onion Leaves Chopped
Instructions
Cooking the Rice:
- Boil Water: Take 1.5 litres of water in a pot for 1 cup of Basmati rice.
- Add Spices: Add whole spices like bay leaves, cloves, cinnamon, green cardamom, black cardamom and black pepper to the water.
- Add Lime/Vinegar: Once the water starts boiling, add the juice of half a lime or 1 teaspoon of vinegar. This helps in making the rice white and fluffy.
- Cook Rice: Cook the rice until it’s about 70% done.
- Drain and Cool: Drain the rice in a colander and spread it out to cool. This prevents it from overcooking and becoming sticky.
Frying the Paneer:
- Heat Oil: Heat a little oil in a pan.
- Add Butter: Add a knob of butter and let it melt.
- Fry Paneer: Add 200 grams of paneer and fry for about 2 minutes until it’s nicely browned.
- Set Aside: Once fried, remove the paneer from the pan and set it aside.
Making the Fried Rice:
- Heat Oil & Butter: In a wok (kadai), heat half a ladle of oil. Add some butter and let it melt.
- Saute Onions: Add one medium-sized chopped onion and saute lightly. Do not brown the onions.
- Add Ginger-Garlic-Chilli: Add crushed ginger, garlic, and green chilli. Saute for 2-3 minutes on medium heat to remove the raw smell.
- Add Vegetables: Add chopped french beans, carrots, and capsicum. Saute for another 2-3 minutes on medium to high heat until they are slightly cooked but still crunchy.
- Add Fried Paneer: Add the fried paneer to the vegetables. Mix well.
- Add Sauces: Add soy sauce, chilli sauce, and vinegar. Mix everything well on medium heat.
- Seasoning: Add black pepper powder and salt to taste. Remember that the butter and soy sauce also contain salt.
- Add Rice: Add the cooked rice to the wok. Gently mix everything together on high heat.
- Garnish: Garnish with chopped spring onion greens and add a little more butter on top for extra flavour. Mix well.
- Serve: The Paneer Fried Rice is ready to be served hot.
