Chinese Fried Rice
Instructions:
1. Sauté Aromatics
- Heat peanut oil in a pan over medium heat.
- Add finely chopped garlic and ginger, sauté for a few seconds until fragrant.
- Add chopped onions and sauté for about 15 seconds.
2. Cook Vegetables & Paneer
- Add the carrots, capsicum, cabbage, and paneer cubes to the pan.
- Pour in ½ cup water and cook for about 5 minutes until the vegetables soften.
3. Season the Dish
- Add coconut aminos (or soy sauce), lemon juice, black pepper, white pepper, red chili powder, and salt.
- Stir well to evenly coat the ingredients with the seasoning.
4. Add Rice & Final Touch
- Mix in the cooked rice and toss everything together until well combined.
- Garnish with spring onions.
5. Serve
- Serve hot and enjoy your flavorful Paneer Veg Fried Rice!
Special Comments
For extra crunch and flavor, lightly pan-fry the paneer before adding it to the dish. You can also add a handful of roasted peanuts or sesame seeds for a nutty twist.
Chinese Fried Rice
Notes/ Precautions
Rice Texture: Use day-old or cooled rice for the best texture. Freshly cooked rice can become mushy when mixed.
Adjust Spice Levels: Reduce the red chili powder if you prefer a milder taste, or add chili flakes for extra heat.
Even Cooking: Cut all vegetables into similar sizes to ensure even cooking and texture.
Alternative Ingredients: If you don’t have coconut aminos, use soy sauce or tamari for a similar umami flavor