Chilli Paneer Fried Rice Recipe

Chilli Paneer Fried Rice

• 1 teaspoon + 1 tablespoon oil
• 175 grams cubed paneer
• 2-6 dried red chillies, according to taste
• 1 cup thinly sliced onions
• 1 1/2 cups sliced capsicum
• 3 cups day old cooked basmati rice
• 3 tablespoons soya sauce
• 1/2 tablespoon vinegar
• 1/2 teaspoon of pepper powder, optional
• 1/2 tablespoon ketchup, optional
• A few spring onions chopped, or a few coriander sprigs chopped.
• Either use one day old, left over rice, or make fresh rice and cool it down.

Method of Preparation

Place 1 1/2 cups basmati rice and 3 cups water in a vessel and bring to a boil. When it boils, reduce heat to low, cover with a lid and simmer for about 10 minutes, or till all the water is absorbed. Make sure the rice is not over cooked. Tip the rice onto a platter or tray, spread it out and let it cool completely.

Heat one teaspoon oil in a large, wide wok or non-stick kadai. If you don't have either, you can also use a large flat non-stick pan.

Add paneer cubes to the wok, and gently toss till the oil coats the paneer. Cook the paneer on medium heat, tossing occasionally, till it is lightly browned on all sides. Remove from the wok and place it on a plate.

Wipe the wok clean, and return it to the stove. Heat one tablespoon of oil. When the oil is hot, break the chillies in half, and add them to the oil. Let the chillies sizzle in the oil till they darken just a little.

Add the sliced onions and capsicum and sauté for about 30 seconds. Now crank up the heat to high, and immediately throw in the rice, soya sauce, vinegar, pepper powder if using. Working quickly, toss the rice till all the sauce is absorbed. It should take about a minute.

Keep tossing the rice so that it doesn't burn. Turn off heat, add ketchup and paneer cubes and mix well. Garnish with chopped coriander leaves or spring onions.