Hello friends! So today I’m going to show you the easiest way to make restaurant-style Paneer Fried Rice. If you follow this method, the rice will turn out perfectly fluffy and extremely tasty. So let’s start the recipe.
Ingredients:
- 300 gm Basmati rice
- 200 gm Paneer
- 1 Onion
- ½ Green Capsicum
- ½ Red & Yellow Capsicum
- 1 tsp chopped Garlic
- 1 tsp chopped Ginger
- Spring Onion
- 1 tsp chopped Green Chillies
- Salt to taste
- 1 tsp Aromat powder
- 1 tsp White Vinegar
- 1 spoon Chilli Paste
- 2 cubes Butter
- 1 tbsp Oil
- 1 tsp Dark Soy Sauce
First, you’ll need rice for making Paneer Fried Rice. I’ve taken 300 grams of basmati rice here. If you have Sella rice, you can use that too. Now put the rice in a bowl and wash it thoroughly 3 to 4 times with water.
This removes any dust or extra starch stuck on the rice. Make sure to handle the rice gently while washing, don’t rub it too hard or the grains may break. After washing, soak the rice for at least 30 minutes. Soaking helps the grains expand and gives good length and width once cooked. So, I’ve soaked the rice – meanwhile, let’s do the prep.
I’ve taken 300 grams of paneer. You need to cut it into small cubes. Always cut the paneer into small pieces for fried rice – don’t use big chunks. Cut them like this into small cubes. If the vegetables are small and paneer is large, it won’t look good visually. So cut the paneer into small cubes like this.
We’ll also add some vegetables. I’ve taken three types of capsicum here. I’ve also taken one onion. I’ve used half of each capsicum. Chop them all into small cubes like this. If you don’t have red or yellow capsicum, you can skip them. Chop the green capsicum and onion evenly as well. I’ve used only half an onion, but you can use more if you like. Same with red capsicum.
Remove the seeds from the capsicum as well. So now our vegetables are chopped. You can also add carrots and beans if you like. Cut them into small cubes too. I’ve chopped a bit of spring onion – it gives great flavor to fried rice. Chop the spring onion like this – not too fine.
Take 10–12 garlic cloves and finely chop them. Garlic gives a very strong flavor to fried rice. Chop the garlic finely like this. Now boil the rice. It’s been soaked for around 30 minutes. Boil water in a vessel. Add 1 tsp salt so the rice gets slightly salty and not bland. Add a bit of oil – this prevents the rice from sticking during boiling.
Drain the soaked rice and add it to the boiling water. Stir gently so the grains don’t clump. Now let’s talk about the timing. First, boil on high flame for 2 minutes – it was 5:36 when I started. Boil for a total of 8–9 minutes. This ensures the rice cooks well and gains length.
So after 2 minutes on high flame, I boiled for 6 more minutes on medium flame. Now let’s check the rice – it’s 5:44, so it’s been 8 minutes. The rice is nicely cooked now. Turn off the heat and leave the rice in hot water for another 1 minute. This helps soften the rice perfectly.
So boil for 8 minutes and rest for 1 minute. Total 9 minutes. Then strain the rice. Let all the water drain properly. Cover the strainer with a plate and let it rest for 5 minutes. This helps keep the rice soft and prevents it from drying.
Now let’s take a Chinese wok. Add 2 cubes of butter and a little oil so the butter doesn’t burn. Keep the flame on medium. Let the butter melt a little. Then add finely chopped garlic – about 2 to 3 small spoons. We’re making butter garlic paneer fried rice, so garlic brings a great flavor.
Now increase the flame to medium-high. Sauté the garlic till it gets a nice golden color. Add chopped ginger and green chillies. Mix well. Keep sautéing until the garlic turns a nice light golden brown.
Now add chopped capsicum and onion. Also add the boiled carrot and beans (if using). I lightly boiled the beans and carrot so they retain color and cook well.
Now raise the flame to high and sauté the vegetables for 2 to 3 minutes to remove raw taste and make them slightly soft. Then add the paneer – I didn’t fry it, but you can if you want. Add a little salt so the paneer doesn’t taste bland.
Mix the paneer with the vegetables and cook on high flame for around 2 minutes to reduce moisture from the paneer.
Next, add chilli paste – about 1 tsp (or use chilli sauce). Add 1 tsp dark soy sauce. Mix well so the sauce coats the paneer and veggies evenly. This forms the base mixture for the fried rice.
Now take the boiled rice and fluff it gently with a spatula – see how fluffy and soft the grains are. You can even store this rice in the fridge for 2 days and use it later for fried rice.
Add the rice into the wok. This much rice is perfect for making a generous portion of fried rice.
Now add:
- ½ tsp Aromat powder
- Less than ½ tsp salt (remember we added salt while boiling)
- 1 tsp white vinegar
- A pinch of white pepper powder
- Chopped spring onion
Mix everything well with the rice and veggies. Keep the flame medium to high and stir fry the rice slightly.
And that’s it! See how easily you can make perfectly fluffy and super tasty fried rice at home. You can eat it just like that or serve it with Manchurian gravy.
While serving, garnish with some spring onion on top.
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