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Indian Style Paneer Fried Rice - Cook Republic #glutenfree #vegetarian #paneer #friedrice

INDIAN STYLE PANEER FRIED RICE


  • Author: Sneh
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Indian, Chinese, Gluten Free, Vegetarian

Description

A delicious variation to the classic Indo Chinese Vegetarian Fried Rice, this Paneer Fried Rice is made with oven-baked paneer and a fusion of Indian and Chines flavours. A quick gluten-free, meatless weeknight dinner option.


Ingredients

for the paneer

  • 400g paneer, cubed
  • 1 tablespoon grated ginger
  • 1 tablespoon minced garlic
  • freshly cracked black pepper
  • 1 tablespoon olive oil

for the sauce

  • 3 tablespoons tomato ketchup
  • 1 tablespoon dark soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon chilli sauce or Sriracha
  • 1/2 teaspoon sea salt flakes
  • 1/4 teaspoon white pepper

for the fried rice

  • 2 tablespoons olive oil
  • 1 tablespoon grated ginger
  • 1/2 small red onion, finely diced
  • 1 small carrot, diced
  • 1 tablespoon chopped coriander root and leaves
  • 12 green beans, chopped in 2cm pieces
  • 1/2 small green capsicum, diced
  • 1/2 cup packed, shredded cabbage
  • 2 spring onions, thinly sliced (green and white parts)
  • 4 cups cooked Basmati rice (* see footnotes)
  • fresh coriander or micro herbs and extra spring onions, to garnish

Instructions

  1. Pre-heat oven to 200C (convection)/ 180C (fan-forced). Place paneer, ginger, garlic, pepper and oil in a small bowl. Toss gently to coat the paneer evenly. Line a rimmed baking sheet with baking paper. Spread paneer cubes on the preared tray. Bake in the oven for 15 minutes, turning the cubes halfway through cooking.
  2. Prepare the sauce, by mixing all ingredients for the sauce in a small bowl or glass jar.
  3. Heat a carbon-steel wok oil on high. Add oil, ginger, onion and carrot. Stir-fry for a minute until onion is glazed.
  4. Add coriander root, beans, capsicum and cabbage. Stir-fry for another minute until veggies are glossy.
  5. Add the spring onion, cooked Basmati rice, paneer and sauce to the wok. Using a flat turner (or potato masher), quickly break up the rice and toss and stir-fry until everything is evely coated with the sauce and piping hot (about 2-3 minutes).
  6. Remove from heat. Garnish with micro-herbs/coriander and extra spring onions. Serve hot.

Notes

*To Cook The Basmati Rice – Place uncooked rice in a medium bowl. Rinse and drain with cold water several times until the water runs clear (I save this rinsing water in a larger bowl and use it to water houseplants). Soak rice in cold water for 30 minutes. Drain the rice and add it to a sieve. Briefly rinse the rice again, a couple of times. Add rice and water to a heavy bottomed saucepan in a 1:2 ratio (1 cup rice + 2 cups water) along with some salt. For THIS recipe, I cooked 1.5 cups rice and 3 cups water with 1 teaspoon sea salt flakes. Bring the water to a boil. Reduce heat to low. Cover with a lid and simmer for 10 minutes. Turn off heat at the end of 10 minutes and set aside (still covered) for 5 minutes. Now, open the lid and fluff up the rice with a fork. The rice is now ready to eat or be used in a stir-fry.

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