Paneer Fried Rice by Tarla Dalal

Paneer Fried Rice by Tarla Dalal

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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.

  

Recipe Description for Paneer Fried Rice, Chinese Style Fried Rice

Preparation Time: 
Cooking Time: 
Makes 3 servings
Show me for servings


Ingredients

3 cups cooked long grained rice (basmati)
1 1/2 tbsp oil
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped green chillies
1/4 cup finely chopped carrot
1/4 cup finely chopped french beans
1/4 cup finely chopped capsicum
1/2 cup finely chopped spring onions whites and greens
1/2 tsp soy sauce
1 tsp chilli sauce
salt to taste

For The Marinated Paneer
1 cup paneer (cottage cheese) cubes
1 tsp soy sauce
2 tsp chilli sauce
1 tbsp cornflour
salt and to taste
1 tbsp oil

For The Garnish
1 tbsp finely chopped spring onions whites and greens

Method

For the marinated paneer

  1. Combine the soy sauce, chilli sauce, cornflour ,salt and pepper in a deep bowl and mix well.
  2. Add the paneer cubes and mix lightly.
  3. Cover with a lid and keep aside for 15 minutes.
  4. 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.

How to proceed

  1. 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.
  2. Add the carrot, french beans and capsicum and sauté on a medium flame for 2 to 3 minutes.
  3. Add the spring onions and sauté on a medium flame for 1 minute.
  4. Add the soy sauce, chilli sauce, rice and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Add the marinated cooked paneer, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
  6. Serve hot garnished with spring onions greens and whites.

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