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Clean recipe · cooking.nytimes.com

Paneer Fried Rice

This version of the endlessly riffable, quick and comforting meal of fried rice is inspired by both Chinese and Indian flavors. Paneer, the firm, mild South Asian cheese, is first cooked in soy sauce, developing a sticky, umami-rich coating. Homemade and store-bought paneer work equally well in this recipe, and its mellow flavor provides the perfect backdrop for salt and spice from soy sauce and green chiles. Frozen veggies thaw in minutes in the same skillet the rice cooks in and this handy shortcut significantly cuts down prep time without compromising on flavor. Cilantro adds brightness and scallions bring a juicy, edgy crunch.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Prep:
0 hr 10 min
Cook:
0 hr 15 min
Total:
0 hr 25 min
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Ingredients

  1. ¼ cup ghee or vegetable oil
  2. 1 tablespoons garlic paste or freshly grated garlic
  3. 1 tablespoon ginger paste or freshly grated ginger
  4. 1 medium yellow onion (optional), finely chopped
  5. 8 ounces paneer (see Tip), cut into ½-inch cubes
  6. ⅓ cup soy sauce
  7. 1 ½ cups frozen or fresh mixed vegetables, such as carrots, peas, corn and green beans (no need to thaw if frozen)
  8. Salt
  9. 4 cups cooked and cooled long-grain white rice, preferably day-old
  10. 1 to 3 Thai green chiles (seeded if desired), chopped
  11. 4 large eggs
  12. ¼ cup chopped cilantro
  13. 1 to 2 thinly sliced scallions

Instructions

  1. Heat the ghee on high in a large pot or skillet. Add the garlic, ginger and onion (if using) and cook, stirring, until the garlic and ginger are fragrant, 30 to 60 seconds. (If using onion, cook until the onion is translucent, about 5 minutes.)
  2. Add the paneer and soy sauce and cook, continuing to stir, until the soy sauce starts to coat the paneer, about 5 minutes. Add mixed veggies, season with salt and cook until veggies are thawed, 3 to 4 minutes (2 to 3 minutes if using fresh veggies).
  3. Add the rice and green chile and fold the ingredients together over high heat until combined. Cook until some of the rice starts to get crispy and sticks to the pot, about 3 minutes. Add a couple of tablespoons of water if the rice sticks too much.
  4. Move the rice to one side of the pan and crack the eggs into the newly created space. Stir and cook until eggs are scrambled and semi-solid. Mix the scrambled eggs into the rice and turn off the heat. Top the fried rice with cilantro and scallions.