Paneer Schezwan Fried Rice
Paneer Schezwan Fried Rice
Ingredients
For the Fried Rice
- 12 ounces paneer, cut into 1/2-inch cubes
- 4 cups cooked rice, preferably day-old, chilled
- 3 tablespoons vegetable oil, divided
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, grated
- 1/2 cup green bell pepper, diced
- 1/2 cup carrots, finely diced
- 1/2 cup frozen peas
For the Schezwan Sauce
- 1/4 cup Schezwan sauce, store-bought or homemade
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
For Garnish
- 1/4 cup spring onions, chopped, green parts only
Instructions
- 1
Prepare the Schezwan sauce mixture: In a small bowl, whisk together the Schezwan sauce, soy sauce, rice vinegar, sugar, and black pepper. Set aside.
⏱️ 2 min
- 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the paneer cubes and fry, turning occasionally, until golden brown on all sides, about 5-7 minutes. Remove the paneer from the wok and set aside on a plate lined with a paper towel to drain excess oil.
⏱️ 7 min
- 3
Add the remaining 2 tablespoons of vegetable oil to the same wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 4
Add the diced green bell pepper and carrots to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender-crisp.
⏱️ 4 min
- 5
Add the frozen peas and cooked rice to the wok. Break up any clumps of rice with your spatula. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 5 min
- 6
Pour the prepared Schezwan sauce mixture over the rice and vegetables. Toss everything together vigorously to ensure the sauce evenly coats all ingredients. Continue to stir-fry for another 2-3 minutes.
⏱️ 3 min
- 7
Add the fried paneer back into the wok. Gently toss to combine with the fried rice, being careful not to break the paneer cubes.
⏱️ 1 min
- 8
Remove from heat. Garnish generously with chopped spring onions before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Paneer Schezwan Fried Rice
For the Fried Rice
- 12 ounces paneer, cut into 1/2-inch cubes
- 4 cups cooked rice, preferably day-old, chilled
- 3 tablespoons vegetable oil, divided
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, grated
- 1/2 cup green bell pepper, diced
- 1/2 cup carrots, finely diced
- 1/2 cup frozen peas
For the Schezwan Sauce
- 1/4 cup Schezwan sauce, store-bought or homemade
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
For Garnish
- 1/4 cup spring onions, chopped, green parts only
Instructions
- 1
Prepare the Schezwan sauce mixture: In a small bowl, whisk together the Schezwan sauce, soy sauce, rice vinegar, sugar, and black pepper. Set aside.
⏱️ 2 min - 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the paneer cubes and fry, turning occasionally, until golden brown on all sides, about 5-7 minutes. Remove the paneer from the wok and set aside on a plate lined with a paper towel to drain excess oil.
⏱️ 7 min - 3
Add the remaining 2 tablespoons of vegetable oil to the same wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 4
Add the diced green bell pepper and carrots to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender-crisp.
⏱️ 4 min - 5
Add the frozen peas and cooked rice to the wok. Break up any clumps of rice with your spatula. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 5 min - 6
Pour the prepared Schezwan sauce mixture over the rice and vegetables. Toss everything together vigorously to ensure the sauce evenly coats all ingredients. Continue to stir-fry for another 2-3 minutes.
⏱️ 3 min - 7
Add the fried paneer back into the wok. Gently toss to combine with the fried rice, being careful not to break the paneer cubes.
⏱️ 1 min - 8
Remove from heat. Garnish generously with chopped spring onions before serving hot.
⏱️ 2 min