Paneer Fried Rice
Zainab Shah published this recipe on nl.nytimes.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Johan Pordon on SeeMeCook
A quick, comforting fried rice combining Chinese and Indian flavors. Paneer is coated in soy sauce until sticky and umami-rich, while mixed vegetables, green chiles, cilantro, and scallions add color, freshness, and gentle heat.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Contains
- Gluten, dairy, eggs, and soy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 15 g
- 15 g
- 110 g
- 80 g
- 225 g
- 600 g
- 10 g
- 200 g
- 4 g
- 15 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 1.59 kg before cooking, which is about 400 g per serving.
Steps
If using especially firm store-bought paneer, place the ½-inch cubes in warm water for about 5 minutes, then drain them thoroughly. Have the cooked, cooled rice and chopped vegetables ready before heating the pan.
Heat the ghee or vegetable oil over high heat in a large pot or skillet.
Add the garlic, ginger, and chopped onion if using. Stir frequently until the garlic and ginger are fragrant, 30 to 60 seconds. If using onion, continue cooking until it becomes translucent, about 5 minutes.
Add the cubed paneer and soy sauce. Continue stirring for about 5 minutes, until the soy sauce begins to coat the paneer in a sticky, glossy layer.
Add the mixed vegetables and season with salt. Cook until frozen vegetables are thawed, 3 to 4 minutes, or until fresh vegetables are just tender, 2 to 3 minutes.
Add the cooked rice and chopped Thai green chile. Fold everything together over high heat until evenly combined.
Continue cooking for about 3 minutes, allowing some rice to become crispy and stick lightly to the bottom of the pot. If the rice sticks too much, add a couple of tablespoons of water and loosen it with a spatula.
Push the fried rice to one side of the pan, creating an empty space. Crack the eggs into the open area.
Stir the eggs in the open space and cook until scrambled and semi-solid.
Mix the scrambled eggs into the rice, then turn off the heat.
Top the fried rice with the chopped cilantro and thinly sliced scallions. Serve hot.
Notes
Homemade and store-bought paneer both work. The rice reheats well; use day-old rice for the best fried-rice texture. Green chiles can be seeded for less heat, and frozen vegetables may be added directly without thawing.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 613
- Protein
- 25 g
- Carbs
- 58 g
- Fat
- 31 g
- Fiber
- 4 g
Where the calories come from
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