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Paneer Fried Rice: How to Make Paneer Fried Rice

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Adjust Servings:
250 gms Paneer
2 tbsp Edible Oil
2 cloves Chopped garlic
2 tsp Grated ginger
2 medium chopped Onions
Red, green and yellow chopped Bell peppers
5-6 chopped French beans
Handful Spring Onion
Handful Chopped Coriander leaves
as required Salt
1 tsp black pepper
2 tbsp Soya sauce
1 tbsp Vinegar
1 tbsp green chili sauce
2 chopped Green chilies

Nutritional information


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Paneer Fried Rice: How to Make Paneer Fried Rice


    Paneer fried rice is an Indo-Chinese recipe that is loved mostly by north Indians. Fried rice is of many types, veg fried rice, chicken fried rice, paneer fried rice, shezwan fried rice and many more. And especially in the north, people are crazy over Chinese food. I love paneer fried rice and chicken fried rice at home. The preparation of paneer fried rice is simple and mostly just chop, chop and chop.

    • 35 minutes
    • Serves 2
    • Easy




    Shallow fried paneer cubes in parboiled rice and sauteed vegetables and various Chinese sauces. Paneer fried rice is easy to make, and if you’re making it restaurant style, you would know that Chinese dishes are prepared on high flames that’s why it does not take too much of your time. I love cooking this meal for dinner, while the rice boils, I chop all the vegetables of my choice, I mostly use onions, green and red bell pepper, spring onion, french beans. Once all the veggies are chopped, I keep aside all the sauces ready so that I put everything hassle free in the hawk. I only use salt, pepper, and Ajinomoto in this for spices. Paneer fried rice needs to have soya sauce, vinegar, chili sauce(red) for great Chinese flavors hitting your tongue.
    In Paneer fried rice, I do not marinate paneer cubes ever, use regular paneer, cut it into cubes and just shallow fry them. Once fried rice is ready, garnish fried paneer on top, and you’re good to go.

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    Now, let's go through the Paneer fried rice recipe:
    Now, first of all, you need chop all the vegetables and keep them aside, and also be ready with all the sauces and spices as well.


    Remember, if you fried paneer long before preparing fried rice, then later they will become hard, and might not give that right, fried taste either. What you can do, is to fry the paneer either while preparing sauce or after making the fried rice.


    But, before you start cooking the sauce, boil the rice.
    I am taking 2 cups of basmati rice here, wash it thoroughly and try to boil them 90% here. If rice is complete boiled, they tend to get mashed up in the sauce and trust me that ain't a pretty picture.


    For restaurant-style fried rice, try to keep 90% boiled rice. Drain excess water and keep them aside.
    Remeber to take hawk or kadai or this purpose, and heat it up on high flame.


    Drop 2-3 tbsp edible oil in the utensil, and allow it to heat thoroughly. Add chopped garlic and grated ginger in the oil and saute for 1 minute. Do not burn garlic here, be very careful.
    Now, add chopped onion and saute again for 1-2minutes. We need just to make the onions translucent, so no overcooking here either.


    Now, start with adding, chopped bell peppers, french beans, green chilies and toss all the veggies well. Here, you can add salt if you need, or you might add it after you throw in boiled rice. Also, remember to go slow on salt if you are using soya sauce, as it also holds saltiness.


    After adding salt, add the parboiled rice in the kadai and toss the rice thoroughly. Add soya sauce, vinegar, chili sauce, and black pepper on the rice and toss it again for a minute. Remember to toss the rice and careful not to break the rice while cooking.


    At this point, add the fried paneer on top and toss it again. Lower the flame a bit and add chopped coriander and spring onion greens as well. Turn off the heat and your paneer fried rice is ready to be served.


    You can have paneer fried rice with Manchurian gravy. This is a simple paneer fried rice recipe. Try it out for your next house party or family dinner.


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