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Paneer fried rice, Best & Easy paneer fried rice

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This easy paneer fried rice is quick to make and has intense flavours with just simple ingredients available at home. Even without ajinomoto!

Indian style fried rice with paneer

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.

paneer-fried-rice

I just made it like the regular fried rice without much veggies and with scrambled paneer. And the out come is a big hit! 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 paneer, so I wanted to do something different from that.

Paneer fried rice tips:

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.

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.

Easy paneer fried rice method:

  1. Wash & soak basmati rice for minimum 10 mins and cook it with water ratio 1 : 1 & 1/2 for 3 whistles.
  2. Cool down by either fluffing gently with ladle once or twice to loosen the rice. Or, invert over a plate and break the big mass. Drizzle some oil over. Once cooled, separate the grains. Keep a side.
  3. Boil water and keep the paneer immersed for 10 minutes. Then drain from water and crumble it roughly.How to make 1 
  4. Chop carrot and capsicum finely. I chopped white part of spring onion and green part separately. Heat oil in a pan and add the spring onion. Fry for a minute. How to make 2
  5. Add carrot and fry for 30 secs, add sugar while you fry, then add capsicum and fry for another 30 secs.
  6. Always fry in high flame. You can toss to get a smoky flavour that comes when it catches fire while tossing. If you are not comfortable, no need to do that, just fry in high flame.
  7. Add pepper and give a quick stir. I added crumbled paneer lastly.How to make 3 
  8. Garnish with the green part of the spring onion and required salt. Mix well. How to make paneer fried rice 4
  9. Now add the cooked rice and mix properly until rice gets fried and you hear the crackling sound. Switch off the flame.How to make 5

Serve hot with any masala gravy or Indo Chinese side. We had with Aloo bhindi masala and it was yummy! perfect lunch 🙂

paneer+fried+rice
paneer fried rice
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4 from 1 vote

easy paneer fried rice

This easy paneer fried rice is quick to make and has intense flavours with just simple ingredients available at home. Even without ajinomoto!
Cup measurements

Ingredients

  • Basmati rice – 1 & 1/2 cup
  • Paneer cubes – 1 & 1/2 cup
  • Carrot – 1
  • Capsicum – 1
  • Spring onion – 1 bunch 5 sprigs
  • Pepper – 1 tsp
  • Sugar – 3/4 tsp
  • Salt – As needed
  • Olive oil – 3 tbsp

Instructions

  • Wash & soak basmati rice for 10 mins minimum and cook it with water ratio 1 : 1 & 1/2 for 3 whistles.
  • Cool down the rice by either fluffing it gently or inverting over a plate. Drizzle some sesame oil over. Keep a side.
  • Boil water and keep the paneer immersed for 10 minutes. Then drain from water and crumble it roughly.
  • Chop carrot and capsicum finely. I chopped white part of spring onion and green part separately.
  • Heat oil in a pan and add the spring onion. Fry for 30 secs. Add carrot and fry for 30 secs, add sugar while you fry, then add capsicum and fry for another 30 secs. Always fry in high flame.
  • You can toss to get a smoky flavour that comes when it catches fire while tossing. If you are not comfortable, no need to do that, just fry in high flame.
  • Add pepper and give a quick stir. I added crumbled paneer lastly. 
  • Garnish with the green part of the spring onion and required salt. Mix well.
  • Now add the cooked rice and mix properly until rice gets fried and you hear the crackling sound. Switch off the flame.

Notes

  • You can keep the rice in fridge to maintain the shape of the rice without breaking it.
  • Add veggies of your choice along. Or even you can make it plain without veggies. Just onion and paneer.
  • You can add some sauces like chilli, tomato and soy sauces while you add pepper. Add 1 tsp each.
  • The crumbling part is up to your wish, like you can crumble finely or roughly too. Depends on which texture you want.

Reader Interactions

Comments

  32. Saranya Sathyaseelan

    Really.. small dishes make a big difference…. and u make it all to happen live :)… Thanks… recommending ur site to many of my friend who are learning Samayal… continue ur endevours and inspiring us too…..

    Reply

  41. Psychedelic

    I made this today. Came out quite well. The only change I would recommend is adding salt to the rice while cooking it. Otherwise you need to add extra salt towards the end and mix which could result in the rice becoming mushy from too much handling.

    Reply

  44. RaJi

    Hello raji, I Love your blog and your way of presenting things!! Keep up the good work !! There is a typo in heading. It should be Fried rice not tried rice. Is it not?

    Reply

  46. Raks anand

    Better to consume hot. But still, if the paneer is immersed in hot water until you crumble it, it wont be hard. May be keep the paneer immersed in hot water for 10 mins first, then again change to hot water to make it softer.

    Reply

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