Paneer Fried Rice
A very very simple recipe to please your kids during this lockdown. Moreover, it’s an ideal way to finish off your left over rice bowl. Pair it with a manchurian of your choice and your lunch or dinner is sorted out. Throw in vegetables like carrots, beans, bell peppers, cabbage and spring onions and a colourful lunch will
be ready in just few minutes. If you happen to have a bowl of cooked basmati rice with you, then it would hardly take under ten minutes to make this. So what are we waiting for? Pick up your apron and try this soon… For more much Indian Chinese recipes, please do click here. Some of you might be interested in trying these. Till then all of you stay safe and take care.
Ingredients:
- Cooked basmati rice 1 cup
- Paneer 100-125 grams
- Salt to taste
- Cabbage a small piece
- Carrot 1 big
- Capsicum 1 big
- Onion 1 small
- Green chilies 1-2
- Spring onion 5-6
- Red chili flakes to taste
- Pepper powder to taste
- Oil 1-2 tbsp
Method:
- Chop the cabbage, carrot and capsicum into small cubes. Chop the spring onion and green chilies finely.
- Heat oil in an iron wok or a deep non stick pan.
- Add the finely chopped onion, cabbage, capsicum and carrots and saute for 2-3 minutes on high flame.
- Now add the chopped green chilies and cook.
- Throw in the cooked rice and toss gently.
- Season with salt, red chili flakes and freshly ground pepper powder.
- Stir at high flame for a minute.
- Add the paneer pieces or grated paneer and fold gently.
- Finally garnish with spring onion greens and serve it hot with a manchurian not your choice. A simple yet delicious paneer fried rice is ready. I served it with cabbage manchurian 🙂
Notes:
- Always cook the vegetables on high flame or else they start releasing water.
- Do not over cook the veggies. You may add coloured bell peppers if you like.
- Green chilies can be avoided if you are making it for your little ones.
- Use fresh paneer for a better taste.
