It’s been sometime since we have cooked one pot meal, right? I usually get comments and mails asking for one pot meal, which can be cooked easily. This is one such easy recipe…Paneer Fried Rice! Paneer is so versatile that we can hardly run out of different ways to cook it. I have many varieties of paneer recipes sitting in my drafts, waiting their turn to be published.
I would have made this paneer fried rice umpteen number of times, and in these 3 years of food blogging, some how I never got an opportunity to shoot this dish whenever I made. One reason being that most of the times it is a special occasion for which I’m cooking and you can imagine how crazy rush I would have been into and other reason is just thinking I will be cooking it many more times latter, so I won’t brother to click. Somehow this time it just happened…though I was extremely busy I managed to click some pictures, but i apologize for not posting pictorial of the process. I made this paneer fried rice go with my Paneer Butter Masala and Gobi Manchurian for which I posted recipe earlier. Try this simplest paneer fried recipe and let me know how it turned out buddies đŸ™‚
Recipe for Paneer Fried Rice /Easy Paneer Fried Rice
Preparation Time : 30 minutes for saoking rice + 5 minutes for soaking paneer
Cooking time : 20 minutes
Serves : 4
Preparation Time : 30 minutes for saoking rice + 5 minutes for soaking paneer
Cooking time : 20 minutes
Serves : 4
Ingredients :
Basmati rice or Long grain rice : 2 cups (Preferably basmati rice)
Paneer : 2 cups (cubed)
Carrot : 1/2 cup (finely chopped)
Capsicum /Bell pepper (any color) : 1/2 cup (finely chopped)
Spring Onion : 4 stacks (finely chopped)
Pomegranates : 1/4 cup (optional)
Pineapple : 1/4 cup (optional) (finely chopped)
Ginger : 1 tsp (finely chopped)
Garlic : 1 tsp (finely chopped)
Vinegar : 1/4 tsp (optional)
Black Pepper Powder : 1 tsp or as required
Sugar : 3/4 tsp
Salt to taste
Olive Oil /Cooking Oil : 2 tbsp
How to make Paneer Fried Rice | Simple Paneer Rice :
1. Soak the rice in water for about 30 minutes and drain.
2. Take 4 cups of water in a vessel, add rice and salt to it and boil it till rice becomes tender. Cook the rice in such a way that each grain should be separate. (Note : Do not overcook)
3. When the rice is cooked, drain the water, add some cold water to it. Again drain it and keep aside.
4. If you are using store bought paneer, then briefly soak them in salted hot water to make it soft and tasty. To do the above, heat 2 cups of water for couple of minutes and add a teaspoon of salt to the water and drop the paneer cubes for 5 to 10 minutes; drain the water, crumble it and set it aside.
5. Heat olive oil/cooking oil in a large wok/pan, once the oil is hot, add chopped garlic, chopped ginger, chopped spring onion whites and stir fry for a minute on high.
6. Add the chopped carrots, capsicum/bell pepper, sugar and toss them on high heat for a minute.
7. Add freshly grounded pepper powder and combine well.
8. Now add the crumbled paneer, green part of spring onion (saving little for garnish) and required salt. Combine well and cook for a minutes.
8. Now add the crumbled paneer, green part of spring onion (saving little for garnish) and required salt. Combine well and cook for a minutes.
9. Add the cooked cold rice and combine well. Spread it all over the pan and leave on medium high for a minutes and mix well.
10. Optional – if your using vinegar, then add and toss everything on medium-low for a minute. Finally add chopped pineapple, pomegranates and mix well.
11. Turn off flame. Garnish with chopped spring onion (green part) and serve hot with gobi manchurian or with any spicy masala and Enjoy!
10. Optional – if your using vinegar, then add and toss everything on medium-low for a minute. Finally add chopped pineapple, pomegranates and mix well.
11. Turn off flame. Garnish with chopped spring onion (green part) and serve hot with gobi manchurian or with any spicy masala and Enjoy!
Notes :
- Try to use freshly ground black pepper.
- Always use cold rice. You can even use cooked rice from the previous meal to make paneer fried rice. With pre-cooked rice, your cooking time is reduced to less than 10 minutes and while tossing the rice in the skillet, do not scrape the bottom of the vessel. The rice at the bottom hardens and should not be served.
- The sky is the limit for fried rice variations. You can use your imagination and put your own spin on it.You can add veggies of your choice and add some sauces like soy sauce or chilli sauces. If your adding sauces to it then add while you add black pepper powder . Add 1 tsp each.
Related Posts :
Vegetable Fried Rice
Sausage Shrimp Fried Rice
Kashmiri Pulao
Happy Cooking!
Sangeetha
Thanks Sridevi! I’m so glad to hear you enjoyed these and that they turned out so well for you! Thanks for returning to leave a comment!
Cheers!
Sangeetha
It turned out to be delicious and very different from my regular recipe. Much appreciated by tasters. Kudos to you!
Thank you Srimathi đŸ™‚ Do try this when time permits.
Thank Priya:) Long time no hear…how are you?
Thanks:) Let me know how it turned out.
Thanks Prathima.
Thank You Divya:)
Thanks Biny for stopping by and for lovely comment.
Thanks Priya đŸ™‚
Looks awesome. Most of the time Paneer is always used as side dish. I love it on roti's and rice.
Sangee, Fried rice looks yum yum !!! Btwn, great click dear!!
Paneer being my favorite ingredient, I am preparing this right away! Hope this recipe will excuse me for not adding pomegranate as I am not ready to go shopping for it!
Looks colorful & inviting..Loved that bowl!!
Prathima Rao
Prats Corner
yummmmm :)))…very tempting *drool*…
wow so divine and colourful….
Irresistible and droolworthy paneer fried rice,inviting.