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Paneer Fried Rice (No Onion No Garlic)

By: Jigna
Paneer Fried Rice is a quick and flavorful Indo-Chinese rice dish made without onion and garlic. Golden pan-fried paneer, crisp vegetables, basmati rice, soy sauce, and Jain Schezwan sauce come together for an easy, satisfying vegetarian meal.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Indo-Chinese
Diet: No Onion No Garlic, Vegetarian

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
 

Coat the Paneer

  • In a medium mixing bowl, combine the tomato ketchup, red chili sauce, soy sauce, black pepper, salt, and cornstarch. Mix until smooth.
  • Add the paneer cubes and gently toss to coat evenly.

Pan-Fry the Paneer

  • Heat one tablespoon of oil in a large frying pan over medium heat. Arrange the coated paneer cubes in a single layer and pan-fry, turning them gently, until lightly golden on all sides. Transfer the pan-fried paneer to a plate and set aside.

Stir-Fry the Vegetables

  • Use the same pan and the oil remaining from cooking the paneer. If the pan looks dry, add up to one teaspoon of oil. Add the chopped ginger and sauté for a few seconds.
  • Add the green beans, carrots, and corn, and cook for 2-3 minutes. Then add the green bell peppers and cabbage and cook for another 2 minutes. The vegetables should be cooked but still slightly crisp.

Add the Seasonings

  • Add salt, black pepper, soy sauce, and Jain Schezwan sauce. Toss quickly to combine with the vegetables. Be careful with the salt initially because both soy sauce and Schezwan sauce already contain salt.

Add the Rice

  • Add the cooked and completely cooled rice. Gently toss everything together until the vegetables and sauces are evenly distributed throughout the rice. If the rice seems a little dry, sprinkle about one tablespoon of water over it and toss again.

Add the Paneer

  • Add the pan-fried paneer and gently toss until combined. Avoid stirring aggressively so the paneer cubes and rice grains don't break. Taste and adjust the salt, pepper, or Schezwan sauce if needed.
  • Finish with finely chopped cilantro and serve hot.

Storing Suggestions

  • Store leftover Paneer Fried Rice in an airtight container in the refrigerator for up to 2 days.
  • Reheat it thoroughly in the microwave or in a pan. If reheating on the stovetop and the rice seems dry, sprinkle in a small amount of water, cover briefly, and heat until hot.

Notes

  1. Use Completely Cooled Rice: For fried rice with separate grains, don't use hot, freshly cooked rice. Let the rice cool completely before stir-frying it. Leftover refrigerated rice also works well for this recipe.
  2. Don't Overcook the Vegetables: One thing I particularly like about fried rice is the contrast between the soft rice and slightly crisp vegetables. Cook the beans, carrots, and corn first, then add the bell peppers and cabbage later because they cook much faster.
  3. Have Everything Ready Before You Start: Once you begin stir-frying, the recipe comes together very quickly. Chop all the vegetables, measure the sauces, and have the cooked rice ready before heating the pan.
  4. Don't Over-Fry the Paneer: You only want the paneer to develop a lightly golden exterior. Cooking it for too long can make it chewy. If your paneer is already quite firm, soak it in hot water before starting the recipe.
  5. Use a Large Pan: Three cups of cooked rice plus the vegetables and paneer need enough room for tossing properly. A large frying pan or wok makes it much easier to combine everything without crushing the rice.
  6. Add Salt Carefully: Soy sauce, Schezwan sauce, ketchup, and chili sauce can all contain salt. Start conservatively, taste the finished fried rice, and then add more as needed.
  7. Check Every Sauce for Onion and Garlic: Always check the labels if you are preparing this recipe for a no-onion, no-garlic, or Jain diet.

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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