Paneer Fried Rice, Chinese Style Fried Rice
by Tarla Dalal
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Added to 9 cookbooks
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It is not uncommon to see paneer being used in Chinese-style Fried Rice, but this particular Paneer Fried Rice is unusually tasty, because we have marinated the paneer. Black pepper and a couple of sauces are used in the marinade to give the paneer a truly tongue-tickling flavour.
An assortment of crunchy, juicy, colourful veggies and taste-enhancers like ginger and garlic work well together to give the Paneer Fried Rice an amazing mouth-feel and flavour. When garnished with spring onions and served with Chinese accompaniments, it tastes simply awesome!
Couple it with Vegetables In Hot Garlic Sauce to make a truly Oriental meal.
- Combine the soy sauce, chilli sauce, cornflour ,salt and pepper in a deep bowl and mix well.
- Add the paneer cubes and mix lightly.
- Cover with a lid and keep aside for 15 minutes.
- Heat the oil in a broad non-stick pan, add the marinated paneer, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside.
- Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for 30 seconds.
- Add the carrot, french beans and capsicum and sauté on a medium flame for 2 to 3 minutes.
- Add the spring onions and sauté on a medium flame for 1 minute.
- Add the soy sauce, chilli sauce, rice and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the marinated cooked paneer, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot garnished with spring onions greens and whites.
Nutrient values per serving
|Vitamin A||455.7 mcg|
|Vitamin B1||-0.3 mg|
|Vitamin B2||-0.4 mg|
|Vitamin B3||1.2 mg|
|Vitamin C||21.3 mg|
|Folic Acid||22.4 mcg|
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