Paneer Fried Rice
Whip up this flavorful and simple dish any night of the week and you’ll never miss takeout fried rice again. Small cubes of pan-fried paneer are embedded in the rice along with any bagged vegetable you have laying around your freezer, all tossed together in warm, spicy biryani mix.
Servings: 1 to 2 people
Total time: 20 minutes
Ingredients
2 tablespoons neutral cooking oil
4-5 curry leaves
1.5 teaspoon of Indian biryani spice mix (available at Indian and some Middle Eastern grocery stores)
2 teaspoon of Kashmiri red chili powder
1-2 cloves of minced garlic
1 teaspoon of grated ginger
1 cup of cubed paneer
¼ of a red onion, diced
2 cups of day old basmati rice
⅓ cup of frozen vegetables (peas, carrots, corn, and beans)
salt to taste
Instructions
To a preheated hot wok, add the oil and curry leaves (off of the heat).
Once curry leaves start to splutter, add your spices to the oil to let them bloom and turn on medium heat.
Sauté garlic and ginger until soft.
Add in paneer and stir-fry for few minutes or until slightly brown on sides.
Add in onions and rice and mix.
After a few minutes, add in frozen vegetables and salt. Serve hot.
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