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Paneer fried rice
By : Dhivya Karthik
Category : North Indian lunches, Paneer
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Cube paneer, place in a bowl and pour some boiling water on top - enough to cover the paneer.
  2. Let it sit for about 30 seconds or so and drain the water - maked the paneer soft but it also gets rid of impurities, if any.
  3. Don`t soak for long otherwise the paneer will get mushy.
  4. Make sure to keep all the chopped vegetables and sauce nearby.
  5. From here on, since the cooking is on high heat, everything needs to go in quick.
  6. Delay will cause the food to burn.
  7. Heat a wok medium - high heat and when hot, add butter and oil.
  8. Drop the paneer and saute it for 1 min or so.
  9. Stir it occasionally until you see it browned/golden.
  10. It is enough even if it`s only one side.
  11. Increase the heat to a little less than high and drop the onion along with the paneer.
  12. Keep stirring for 10-15 seconds and then add the carrots, bell pepper, celery and onion whites.
  13. Stir until you find the vegetables softening lightly.
  14. The vegetables should still be crisp.
  15. Next add the soy sauce and keep stirring until the sauce is well combined.
  16. Next add the rice.
  17. Stir to combine.
  18. Taste to see if it needs salt and adjust accordingly. Add pepper.
  19. Remove from heat, sprinkle with spring onion greens and cilantro.
  20. Simple and easy Indo Chinese fare ready for lunch or dinner.


3 cups cooked Basmati Rice
1-1/2 cups (about 200 gms) Paneer, cubed
1 Onion, sliced
1 Bell Pepper, julienned
1 Celery, thinly sliced into matchsticks
3 Spring Onions, sliced - whites and greens separated
1 Carrot, julienned
1/2 tbsp Butter
1 tsp Sesame Oil
1 tbsp Soy Sauce
Salt and Pepper to taste
Few Sprigs Cilantro to garnish
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