Paneer fried rice is a regular fried rice recipe with the added goodness shallow fried paneer which lends an awesome taste to the fried rice.
- 1 1/2 tbsp refined groundnut oil
- 4 cups cooked basmati or any long grained rice
- 1/2 cup 1”x1” paneer cubes
- 2 tsp finely chopped garlic (adjust to taste)
- 1/4th” piece of ginger chopped fine
- 3 spring onion whites chopped lengthwise and the greens chopped fine
- 2 tsp light soy sauce
- 1/2 tsp vinegar
- 1/2 tsp white pepper powder
- 1/4th cup finely chopped carrots
- 1 small green capsicum chopped fine
- Salt to taste
Batter to shallow fry the paneer :
- 2 tsp cornflour
- 1 tsp ginger garlic paste
- Salt to taste
- Water as required
- Oil to shallow fry the paneer cubes
Procedure to shallow fry paneer :
- In a bowl add cornflour, ginger garlic paste, salt and a little water to make a thin paste. Coat the paneer cubes with the same and shallow fry till golden using a little oil. Keep aside.
- Cut the paneer / cottage cheese into 1”x1” cubes. Dip the cubes in the cornflour mix and shallow fry them till golden and slightly crisp. Do not fry for long as the paneer cubes will harden.
- Heat a wok over a high flame add 1 1/2 tbsp oil and swirl it so that it coats the wok. Reduce the flame add onions and stirfry m, then add finely chopped ginger, garlic and stirfry.
- Then add carrots,capsicum, and stir fry.
- Add cooked rice, shallow fried paneer and stir fry again. Add white pepper powder and salt.
- Add light soy sauce,and toss well so that the soy sauce coats the rice and veggies well. Finally sprinkle 1/2 tsp vinegar and mix well.
- Garnish with spring onion greens. Serve hot.
- The whole cooking should be done on high flame and constant stir frying to get the crunchy effect.
- Use refined groundnut oil.It makes a huge difference tastewise. Also Chinese cooking requires stir frying on high flame and groundnut oil can sustain high temperature.
- Light Soy Sauce is saltier so take it into consideration while adding salt.
- The flavour of soy sauce varies from brand to brand, so use accordingly. I have used Lee Kum Kee brand of Light Soy Sauce.
- Cooking the rice by open pot method :
- Wash 3/4th cup rice 3 to 4 times to let go off excess starch and till water runs clear, drain the water.Set aside for 30 minutes.
- Add approximately four times the quantity of water in a heavy bottomed pan and boil it. Add the rice, 1 tsp lime juice and 2 tsps of oil. Adding oil prevents the boiling water from spilling over the pan.
- Let it boil and once the rice is nearly cooked drain off excess water, transfer the rice to a flat plate and fluff up the rice with a fork. The rice should be tender but not mushy.
- Rinse basmati rice, drain the water and set aside for about 30min. This reduces cooking time.
- Adding 1 tsp lemon juice to the rice while cooking gives separate grains of rice as well as a brighter look to the rice.
- 3/4th cup long grained rice gives approximately 4 cups rice after cooking depending on the size and quality of the grain. ( I have used extra long basmati rice).
- Coating the paneer with cornflour mix and then shallow frying is very much optional, but it gives a very nice crispy texture than shallow frying directly.
- Bhavnagri chillies are in season, thin skinned small variety of bhavnagri chillies can be used instead of capsicum. They look like capsicum only but their skin is thin. They really taste good. I have used them here instead of capsicum.
Happy Cooking !!!!