Chili paneer fried rice. Craving for a cheesy fried rice recipe? Check out this paneer rice recipe. It comprises of all the best parts of fried rice: leftover rice, crisp veggies and flavorful sauces with extra cheesy bites of paneer. What’s not to love?
There’s no denying that a quick fried rice is your best friend when you don’t have an hour to cook dinner. Or, when you don’t want to deal with a complicated recipe. Combine stir frying with rice, veggies and your favorite protein - you have magic in the kitchen!
Chili paneer fried rice. Paneer or Indian cheese is a great substitute for meat making it a must-try for easy meatless meals. Alongside rice, paneer forms the base of this recipe bringing you a delicious speedy dinner with the unique flavors of authentic Chinese sauces.
Chili Paneer Fried Rice Recipe
Prep paneer - You’ll need crispy fried paneer to make this dish. Cut paneer into cubes, coat in cornstarch (corn flour), season with salt and pepper, and shallow fry in a little oil. Make sure all the sides are browned and you get crispy texture.
Fried rice - Start with stir frying garlic and veggies over high heat. When the veggies are tender, add the sauces, soy sauce, ketchup, sweet chili sauce and vinegar. Now, paneer and cooked rice goes back into the pan for a quick stir fry. Finally, add in plenty of chopped spring onions (scallions).
More Fried Rice Recipes:
- Shrimp Fried Rice | Prawn Fried Rice
- Chinese Veg Fried Rice
- Japanese Garlic Fried Rice
- Vegetable Fried Rice - Indian Style
Chili Paneer Fried Rice
Ingredients
- 1 tablespoon dark soy sauce
- 2 teaspoons light soy sauce
- 2 teaspoons sweet chili sauce
- 1 teaspoon tomato ketchup tomato sauce
- 1 teaspoon rice wine vinegar
- 500 g paneer
- ¼ cup cornstarch corn flour
- 1 tablespoon oil
- 2 cups chopped vegetables capsicum or bell peppers, carrots, green beans, white of spring onions or scallions
- 4 cups cooked rice
- Salt and pepper to taste
- Chopped spring onions scallions, to garnish
Instructions
Make sauce:
- Combine together dark soy sauce, light soy sauce, tomato ketchup (tomato sauce) and rice wine vinegar in a small bowl. Set aside.
Fried rice:
- Cut paneer into approximately 1 cm cubes and coat them with corn flour (cornstarch). Season with salt and pepper.
- Heat oil in a large wok or frying pan over high heat.
- Add paneer cubes.
- Fry for a minute or until all the sides are browned. Remove from pan. Set aside.
- Add garlic. Stir fry for few seconds.
- Add vegetables. Stir fry for 2 minutes or until the veggies are tender yet crisp.
- Add sauce. Stir fry for 2 minutes.
- Add paneer and cooked rice. Stir fry for a minute.
- Garnish with spring onions (scallions).
Notes
- If you don’t have leftover rice, cook 2 cups of rice to serve 4 people
- Add seasonal vegetables to this dish including green peas, broccoli etc
- Substitute rice wine vinegar with regular vinegar if you like
- Add sriracha sauce for heat
- Halloumi is a great substitute for paneer. Add tofu for a vegan version.
Nutrition
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