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Paneer Fried Rice is a fusion recipe that blends the smoky, garlicky taste of Indo-Chinese fried rice with the richness of paneer. Cubes of paneer are lightly pan-fried until golden and then tossed with rice, crunchy vegetables, and sauces like soy sauce and vinegar. The result is a satisfying dish with a balance of textures — fluffy rice, crisp veggies, and soft paneer.
This dish is not only tasty but also nutritious, as it combines protein from paneer, fibre from vegetables, and energy from rice. It’s quick to make, especially if you use leftover rice. You can also customise it by adding scrambled eggs, tofu, or chicken for variations. Paneer Fried Rice is a complete meal in itself but pairs wonderfully with chilli paneer, manchurian, or even a simple hot and sour soup.
Prepare paneer
Heat 2 tbsp oil in a pan. Shallow fry paneer cubes until golden. Remove and keep aside.
Stir-fry aromatics
In the same pan, add 1 tbsp oil. Sauté garlic, onion, and spring onion whites until fragrant.
Add vegetables
Toss in carrots, beans, and bell peppers. Stir-fry on high heat for 3–4 minutes until slightly crisp.
Add rice & seasonings
Add cooked rice, soy sauce, vinegar, salt, and pepper. Toss gently on high flame.
Add paneer
Mix in fried paneer cubes and spring onion greens. Stir for 1–2 minutes.
Serve
Finish with a drizzle of sesame oil (optional) and serve hot with manchurian or soup.
Yes, but increase cooking time for brown rice. It gives a nuttier flavour.
Yes, skip them and use just ginger and green chilli for flavour.
Add green chilli sauce or extra chilli flakes while stir-frying.
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