Paneer Fried Rice (No Onion No Garlic)
This Paneer Fried Rice is a delicious Indo-Chinese recipe made without onion and garlic. Loaded with chili paneer, crisp vegetables, fragrant spices, and sauces, this wholesome and satisfying rice dish is bursting with flavor.
Servings: 4
Ingredients
For Pan Frying the Paneer
- 200 g paneer (cut into cubes)
- 2 teaspoon tomato ketchup
- 1 teaspoon red chili sauce
- 1 teaspoon soy sauce
- A pinch of black pepper powder
- ¼ teaspoon salt
- 2 teaspoon cornstarch
- 2 tablespoon oil (for stir-frying the paneer)
For Paneer Fried Rice
- 1 teaspoon oil (if required)
- ½ tablespoon finely chopped ginger
- ½ cup finely chopped green beans
- ½ cup finely chopped carrots
- ¼ cup corn kernels
- ½ cup finely chopped green peppers
- ¼ cup finely chopped cabbage
- Salt to taste
- Black pepper powder to taste
- 1 tablespoon soy sauce
- 2 teaspoon Jain Schezwan sauce (or add hot sauce)
- 3 cups cooked and cooled basmati rice
- Stir-fried paneer cubes
- 2 tablespoon finely chopped coriander leaves
Instructions
Pan-Frying the Paneer Cubes
- In a medium mixing bowl, add tomato ketchup, red chili sauce, soy sauce, salt, pepper, and cornstarch. Mix everything into a smooth paste.
- Add paneer cubes to this mixture and coat them well.
- Heat oil in a frying pan over medium heat. Transfer the paneer cubes to the pan and arrange them in a single layer. Sauté the paneer cubes on all sides until golden brown.
- Remove the paneer cubes to a plate and set them aside.
Making the Paneer Fried Rice
- If you are using the same frying pan, you will have some leftover oil in it. If not, add a teaspoon of oil and heat it on medium heat.
- If you use a different pan, transfer the leftover oil to this pan and heat it over medium heat.
- Add chopped ginger and saute for a few seconds. Then add chopped green beans, carrots, and corn, and cook on medium to high heat for 2-3 minutes.
- Now, add chopped green peppers and cabbage, mix well, and cook the vegetables for 2 minutes on medium to high heat. Do not overcook as the vegetables should be slightly crunchy and not mushy.
- Add salt, pepper, soy sauce, and Schezwan sauce. Mix well and add cooked rice. If you do not have Jain Schezwan sauce, use red or green chili sauce.
- Toss to combine everything well. If your rice looks dry, sprinkle a tablespoon of water to provide some moisture.
- Add cooked paneer cubes and mix them gently to combine. Taste and adjust the seasoning if required.
- Garnish the paneer fried rice with finely chopped cilantro and serve hot.
Storing Suggestions
- Store the leftover Paneer Fried Rice in an airtight container in the fridge for 2 days.
- Heat it in the microwave or in the pan until hot before serving. If heating in the pan, sprinkle a dash of water to prevent the rice from drying.
Notes
- Rice: You can cook the rice or use leftover cooked rice for this recipe. If cooking on the same day, ensure that the rice cools down before mixing it with vegetables.
- Paneer: Use the soft and fresh paneer for the best results. Cut the paneer into the desired size of cubes.
- Vegetables: You can add more vegetables or omit the ones you do not have on hand. Cook the vegetables on medium to high heat to keep them crisp. Also, do not overcook the veggies as they should retain a little bite for this Paneer Fried Rice recipe.
- Sauces: All the sauces I used are without onion and garlic, which are readily available in Indian or Asian grocery stores. However, you can use any hot sauce, green or red, that is easily available to you. If you can not find Jain Schezwan sauce, use red or green chili sauce.
Nutrition (Approximate Values)
Calories : 367kcalCarbohydrates : 41gProtein : 12gFat : 21gSaturated Fat : 8gPolyunsaturated Fat : 2gMonounsaturated Fat : 5gTrans Fat : 0.03gCholesterol : 33mgSodium : 551mgPotassium : 196mgFiber : 2gSugar : 3gVitamin A : 2872IUVitamin C : 20mgCalcium : 268mgIron : 1mg
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