How to Make Delicious Paneer Fried Recipe | nutrientfood.net

Delicious Paneer Fried Rice Recipe

A delicious variation to the classic Indo Chinese Vegetarian Fried Rice, this Paneer Fried Rice is made with oven-baked paneer and a fusion of Indian and Chines flavours. A quick gluten-free

Prep Time: 10 to 15 minutes Cook Time: 10 minutes Members: 4
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Tasty fusion genery of cooking introduced to the eastern part of the Indian subcontinent by the migrating Chinese community. Chinese dishes with an Indian flair. If you haven’t tries yet it, you are really missing This taste. This is one of the most exciting and delicious set of flavours I have ever tasted. This type of cuisine is very popular amongst young Generation like students especially in Indian cities.

This Paneer Fried Rice is a delicious variation of the plain old Indo Chinese Fried Rice. It bulks up the vegetarian weeknight meal option with a good dose of protein in the form of perfect oven-baked paneer cubes.
for paneer :
400g paneer, cubed
1 tablespoon grated ginger
1 tablespoon minced garlic
freshly cracked black pepper
1 tablespoon olive oil
for the sauce

3 tablespoons tomato ketchup
1 tablespoon dark soy sauce
1 tablespoon vinegar
1 tablespoon chilli sauce or Sriracha
1/2 teaspoon sea salt flakes
1/4 teaspoon white pepper

prepare for the fried rice

2 tablespoons olive oil
1 tablespoon grated ginger
1/2 small red onion, finely diced
1 small carrot, diced
1 tablespoon chopped coriander root and leaves
12 green beans, chopped in 2cm pieces
1/2 small green capsicum, diced
1/2 cup packed, shredded cabbage
2 spring onions, thinly sliced (green and white parts)
4 cups cooked Basmati rice (* see footnotes)
fresh coriander or micro herbs and extra spring onions, to garnish

INSTRUCTIONS

Pre-heat oven to 200C (convection)/ 180C (fan-forced). Place paneer, ginger and garlic, pepper, oil in a small bowl. Toss gently to coat the paneer evenly. Line a rimmed baking sheet with baking paper. Spread paneer cubes on the preared tray. Bake in the oven for 15 minutes, the cubes comes light brown colour and
Prepare the sauce, by mixing all ingredients for the sauce in a glass jar orsmall bowl
Heat a carbon-steel wok oil on high. Add oil, ginger, onion and carrot. Stir-fry for a minute until onion is glazed.
Add coriander root, capsicum ,beans, and cabbage. Stir-fry for another minute until veggies are glossy.
Add the cooked Basmati rice with spring onion, paneer and sauce to the wok. Using a flat turner (or potato masher), quickly hack the rice and toss and stir-fry until everything is evely coated with the sauce and piping hot (about 2-3 minutes).
Remove from heat. Garnish with micro-herbs/coriander and extra spring onions. Serve hot.
Also Read :

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To Cook The Basmati Rice – Place uncooked rice in a medium bowl. Rinse and drain with cold water several times until the water runs clear (I save this rinsing water in a larger bowl and use it to water houseplants). Soak rice in cold water for 30 minutes. Drain the rice and add it to a sieve. Briefly rinse the rice again, a couple of times. Add rice and water to a heavy bottomed saucepan in a 1:2 ratio (1 cup rice + 2 cups water) along with some salt. For THIS recipe, I cooked 1.5 cups rice and three cups water with 1 teaspoon sea salt flakes. Bring the water to a boil. Reduce heat to low.

Cover with a lid and simmer for 10 minutes. Turn off heat at the top of 10 minutes and put aside (still covered) for five minutes. Now, open the lid and plump up the rice with a fork. The rice is now able to eat or be utilized in a stir-fry.