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.
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
- 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.
- Prepare the sauce, by mixing all ingredients for the sauce in a small bowl or glass jar.
- Heat a carbon-steel wok oil on high. Add oil, ginger, onion and carrot. Stir-fry for a minute until onion is glazed.
- Add coriander root, beans, capsicum and cabbage. Stir-fry for another minute until veggies are glossy.
- 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).
- Remove from heat. Garnish with micro-herbs/coriander and extra spring onions. Serve hot.
*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.