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Paneer fried rice
- Helena Busiakiewicz
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
0 reviews
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This fried rice uses paneer but you could swap it for some chopped chicken thighs if you prefer – just increase the cooking time slightly
Vegetarian
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Try our paneer fried rice, then try chilli paneer fry, vegetable and paneer dum biryani, or paneer masala.
Paneer fried rice recipe
Ingredients
Nutrition
-
1 tbsp vegetable oil
-
225g paneer
cubed
-
1 small onion
finely diced
-
1 red pepper
finely diced
-
1 red chilli
finely diced
-
3 garlic cloves
grated
-
10g ginger
grated
-
1 cinnamon stick
-
3 cardamom pods
bashed
-
1 tsp ground cumin
-
1 tbsp tikka curry paste
-
500g cooked basmati rice
-
15g coriander
finely chopped
TO SERVE
- crispy onions
- mango chutney
Nutrition: per serving
- kcal394
- fat19g
- saturates9g
- carbs36g
- sugars4g
- fibre3g
- protein19g
- salt0.19g
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Method
-
step 1
Heat the oil in a wide frying pan over a medium heat. Once shimmering, cook the paneer for 8-10 mins, stirring regularly, until golden, cooked through and charred on all sides. Remove to a lined plate.
-
step 2
Add a splash more oil to the pan if it is dry, then cook the onion and pepper for 5-6 mins, then stir through the chilli, garlic and ginger, and cook for 5 mins until aromatic and golden.
-
step 3
Stir in the cinnamon, cardamom, cumin and curry paste. Cook for 1-2 mins, then stir in the rice, most of the coriander and the paneer. Mix well until everything is coated. Top with the remaining coriander and some crispy onions. Serve with plenty of mango chutney.
More ways with paneer.
Authors
Helena Busiakiewicz
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