Paneer fried rice, Indian style fried rice

Name: Paneer Fried Rice | Indian style fried rice
Prep time: 30 min
Cook time: 30 min
Ingredients: 1.5 cups Basmati rice; 1.5 cups Paneer (cubes); 1 Carrot; 1 Capsicum; 1 bunch Spring onion (5 sprigs); 1 tsp Pepper (crushed); ¾ tsp Sugar; Salt; 3 tbsp Olive oil (Or any cooking oil)

Updated on June 1, 2026 by Raks Anand 48 Comments

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Paneer fried rice is an easy and flavourful Indo-Chinese dish made with cooked rice, crumbled paneer, crunchy vegetables and aromatic seasonings, no sauces and no Ajinomoto. Let's see how to make it with step by step pictures for beginners to easily learn.

Perfect for lunch box or filling one pot meal if you are looking for a quick fix comfort food.

Check out this Paneer paratha recipe in my website and also easy paneer ghee roast recipe.

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About Paneer fried rice
Ingredients
Step by step photos
Top Tips
My notes
Substitution & Variations
FAQ
Recipe card

One of my blog readers requested for paneer fried rice recipe similar to the one they serve in restaurant Saravana bhavan.

Sadly I have never tasted that. I wanted to taste once and then post the recipe, but we rarely go there and never got a chance to taste.

So I had no idea how they make, but thought of testing paneer fried rice recipe on my own.

About Paneer fried rice

Paneer fried rice is one of those recipes you'll find yourself making on repeat. Soft crumbled paneer, fragrant basmati rice, crunchy vegetables, spring onions and freshly cracked black pepper come together in a simple stir-fry that surprisingly close to restaurant style fried rice.

The best part? You don't need any fancy sauces or a long ingredient list. This indian-style paneer fried rice is made using everyday pantry staples and comes together under 30 minutes if you have cooked rice ready.

Why you'll love this?

Ready in about 30 minutes
High in protein with fresh paneer
Uses simple ingredients at home
No Ajinomoto
Great way to use leftover rice
Easily customizable with your favorite vegetables
Perfect for lunch box and busy days

Aj and Vj both ate silently and finished quickly, which means this is the best and more over, it is easy! Do try this easy recipe for your lunch box or to surprise your guests. They will be sure taking time to guess the ingredients.

As I always love to eat variety rice, I tried to just incorporate paneer in the fried rice I usually make. It's added proteins and looks tempting too. A lot of recipes say to add chopped, fried, paneer. So I wanted to do something different from that.

Ingredients

Here are the ingredients needed to make paneer fried rice

Rice - I used basmati rice. You can use any rice, but just cooked as separate grains
Paneer - Indian cottage cheese - Use fresh paneer than frozen paneer cubes for soft results
Carrot - Gives the color pop apart from nutrition
Capsicum - Adds flavor
Black pepper - For sharp spice and flavors
Spring onion -Use both green and white part. You can use younger version scallions too.
Oil - Use generously, olive oil or any cooking oil.
Salt

Step by step photos

To begin with, wash and soak 1 & ½ cups basmati rice for minimum 10 mins and cook it with 2& ¼ cups water (ratio 1 : 1 & ½) for 3 whistles in medium heat.
Once the pressure is released naturally, transfer to a plate and fluff gently to cool. Drizzle a few drops of oil and separate the grains. For best results, I suggest to refrigerate the cooled rice for 30 minutes.
Meanwhile, boil water and soak the paneer immersed for minimum 10 minutes. Then drain and crumble it roughly with your fingers, set aside.

4. Finely chop the carrot, capsicum and spring onions. Keep the white and green parts of the spring onion separate.

5. Heat 3 tablespoon oil in a wide wok or skillet over high heat. Add the white part of the spring onions and saute for a minute until fragrant.

6. Add the carrot and stir-fry for 30 seconds. Add a pinch of sugar using if. Next, add the capsicum and continue cooking for another 30 -40 seconds. The vegetables should remain slightly crisp.

7. After that, add freshly ground black pepper and mix well.

8. Immediately, add the crumbled paneer and toss gently to combine. Add salt and the green part of the spring onions. Mix everything together without over cooking the paneer in medium-high heat.

9. Then lastly add the cooled rice and gently toss until the rice is evenly coated with the vegetables and paneer. Continue stir-frying over high heat for 2 minutes until the rice is heated through and lightly toasted. If done right, you will hear a crackling sound of rice getting fried and rice chaging golden brown at the places it gets contant with the pan, as it gets fried.

10. Switch off the heat and serve hot.

Serve paneer fried rice on its own or pair with with Indo-Chinese dishes like Chilli paneer, Gobi manchurian, Veg manchurian for a complete meal.

Top Tips

Rice: Always use cooled rice with with separate grains. Refrigerate cooked rice for at least 30 minutes before stir-frying for the best texture.

You can use long-grain or short grain rice, depending on your preference.

Cook on high heat to achieve authentic fried rice flavour.

Avoid crowding the pan. Use a wide skillet or wok for even frying.

My notes

Have you seen the chef tossing fried rice in a wok and it catches fire as they toss. This transfers the typical flavor of fried rice to the dish.

Do not over cook rice, vegetables especially. it should retain it's crunchiness and color.

Cooked rice from fridge, with hard texture works best for tossing and keeps it's separate grain texture.

Substitution & Variations

I have kept the recipe simple. If you want Chinese style, you can add light soy sauce, rice vinegar, chilli sauce, chilli tomato sauce to the recipe.

Add your choice of vegetables like sweet corn, broccoli, green beans, colourful bell peppers, garlic, ginger (prefer crushed or chopped garlic cloves, than as ginger garlic paste) green peas for restaurant style variation.

Couple of tablespoons of schezwan sauce for another spicy version.

Serving suggestions

Serve with Indo-chinese dishes like Gobi manchurian, chilli paneer, veg manchurian gravy and pair with Hot and sour vegetable soup.

FAQ

Can paneer fried rice be reheated?

I would suggest to consume freshly or as such. If you are packing for lunch yes, you can warm it in microwave oven. Do not heat until hot, just heat until warm to avoid discoloring of veggies and paneer turning rubbery.

Which rice can be used?

I love basmati rice as it is fragrant. You can use any type of rice, just make sure it to be separate grains.

Which Paneer works best?

Fresh paneer works best as it is soft and moist. But frozen paneer can also be used just don't forget to soak in hot water prior cooking to soften it. You can use store-bought paneer or fresh paneer too.

Take a note that paneer turns rubbery when it is over cooked, so make sure not to over cook.

Secret for perfect rice texture: Refrigerate after separating the grains! For that reason, leftover rice also works best.

Storage & Reheating

Paneer fried rice is best enjoyed fresh. However, leftovers can be refrigerated for up to 1 day in an airtight container.

If you make this paneer fried rice, I'd love to hear how it turned out. Did you add extra vegetables? schezwan version? Leave a comment below and share your favorite variation. Your feedback helps other readers too. You can keep in touch with me via Facebook, Instagram or Youtube.

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5 from 7 votes