Paneer Fried Rice Recipe – Star Anise & Chili Flavored Indian Style

Last Updated on 2 months by Neha Deshmukh

Paneer Fried Rice Recipe – Star Anise & Chili Flavored Indian Style

Hey everyone! If you’re anything like me, sometimes you just crave a flavorful, satisfying meal that comes together quickly. This Paneer Fried Rice is exactly that – a vibrant, aromatic dish packed with veggies, protein, and a delightful kick of spice. I first made this when I was craving something comforting but didn’t want to spend hours in the kitchen, and it’s been a family favorite ever since! It’s Indian-style fried rice, but with a unique twist thanks to the star anise. Trust me, it makes all the difference.

Why You’ll Love This Recipe

This isn’t your average fried rice. We’re taking inspiration from Indian flavors, using a beautiful blend of spices and aromatics. It’s quick – ready in under 30 minutes! It’s customizable – swap out the veggies or protein to your liking. And most importantly, it’s delicious – a perfect balance of sweet, sour, spicy, and savory.

Ingredients

Here’s what you’ll need to create this flavorful dish:

• 1 cup rice (Basmati or Jasmine)
• 2 cups water
• ½ – ¾ cup carrots, chopped
• 3 sprigs spring onions, chopped
• ½ – ¾ cup green beans, chopped
• ½ – ¾ cup bell peppers, chopped
• 1 tablespoon green chili, finely chopped
• 1 dried red chili
• 2 tablespoons oil
• 1 star anise
• ½ – 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon curry powder
• ½ – 1 teaspoon coriander powder
• ½ – 1 teaspoon black pepper
• ½ teaspoon turmeric powder
• 1 – 1 ½ teaspoons salt
• 1 tablespoon soy sauce
• ½ – 1 tablespoon red chili sauce
• 1 – 1 ½ tablespoons tomato ketchup
• ½ teaspoon rice vinegar
• ½ teaspoon sugar
• 125 grams paneer/tofu, cubed

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Basmati/Jasmine Rice Selection: I prefer Basmati for its lovely fragrance, but Jasmine rice works beautifully too. The key is to cook it al dente – slightly firm to the bite. Mushy rice will ruin the texture of the fried rice.

Paneer vs. Tofu – Choosing Your Protein: Traditionally, paneer (Indian cheese) is used, and it adds a lovely creamy texture. But tofu is a fantastic vegan alternative! Make sure to press the tofu well to remove excess water before frying.

The Significance of Star Anise in Indian Cuisine: Star anise isn’t used in every Indian dish, but it’s a beloved spice, especially in North Indian cuisine. It adds a warm, licorice-like flavor that’s incredibly complex and aromatic. It really elevates this fried rice!

Regional Chili Variations & Spice Levels: Indian cuisine is all about spice! Feel free to adjust the amount of green chili and red chili powder to your preference. Kashmiri chili powder will give you a vibrant color with less heat.

Soy Sauce & Vinegar – Finding the Right Balance: Soy sauce provides umami, while rice vinegar adds a necessary tang. Don’t skip the vinegar – it really brightens up the flavors.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse your rice under cold water until the water runs clear. Then, cook it with 2 cups of water until it’s al dente. Once cooked, fluff it up with a fork and set it aside to cool slightly.
2. While the rice is cooking, prep your veggies! Chop the carrots, spring onions (separate the whites and greens), green beans, and bell peppers. Finely chop the green chili.
3. Now, let’s make the spice mix. In a small bowl, combine the star anise, red chili powder, curry powder, coriander powder, black pepper, turmeric, and salt.
4. In another bowl, whisk together the sauces: soy sauce, red chili sauce, ketchup, rice vinegar, and sugar.
5. Heat 1 tablespoon of oil in a pan or wok over medium-high heat. Add the cubed paneer or tofu and pan-fry until golden brown and slightly crispy. Remove from the pan and set aside.
6. Add the remaining oil to the pan. Add the star anise and dried red chili, and stir-fry for about 30 seconds until fragrant. Then, add the white parts of the spring onions and stir-fry for another minute.
7. Add the chopped carrots, green beans, and bell peppers to the pan. Stir-fry on high heat for 3-5 minutes, until the vegetables are tender-crisp. Don’t overcrowd the pan – work in batches if necessary.
8. Reduce the heat to medium. Add the spice mix and sauté for about 1 minute, stirring constantly, until fragrant.
9. Pour in the sauce mixture and 3 tablespoons of water. Cook for 2 minutes, stirring well, until the sauce thickens slightly and becomes fragrant.
10. Add the cooked rice to the pan and mix thoroughly, ensuring that every grain is coated in the sauce. Adjust the seasoning (salt, chili powder) to your liking.
11. Finally, gently fold in the fried paneer/tofu and the green parts of the spring onions. Serve hot and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Achieving Perfect Rice Texture: Don’t overcook the rice! Al dente is key. If you’re using leftover rice, make sure it’s cold and slightly dried out.
• Mastering the Stir-Fry Technique: High heat and constant stirring are essential for a good stir-fry. This ensures the vegetables stay crisp and don’t steam.
• Balancing Sweet, Sour, and Spicy Flavors: Taste as you go! Adjust the amount of sugar, vinegar, and chili sauce to create a flavor profile that you love.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Paneer Fried Rice: Simply use tofu instead of paneer.
• Gluten-Free Adaptations: Use gluten-free soy sauce (tamari) and double-check that your curry powder is also gluten-free.
• Spice Level Adjustments (Mild, Medium, Hot): Reduce or omit the green chili and red chili powder for a milder flavor. Add more for a fiery kick!
• Festival Adaptations (Holi, Diwali – adding seasonal vegetables): During Holi, I love adding peas and potatoes. For Diwali, I sometimes include cauliflower and beetroot for a festive touch.

Serving Suggestions

This Paneer Fried Rice is fantastic on its own, but it also pairs well with:

• A side of raita (yogurt dip)
• A simple Indian salad
• Papadums (crispy lentil wafers)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

Can I use leftover rice for this recipe? Absolutely! Leftover rice is actually ideal, as it’s drier and less likely to become mushy.

What is the best way to cut paneer for fried rice? I like to cut the paneer into ½-inch cubes. This size holds its shape well during stir-frying.

Can I substitute vegetables in this recipe? Definitely! Feel free to use whatever vegetables you have on hand. Peas, mushrooms, and broccoli are all great additions.

How can I adjust the spice level to my preference? Start with a small amount of chili powder and green chili, then add more to taste.

What is the role of star anise in this dish, and can I omit it? Star anise adds a unique, warm flavor that really elevates the dish. While you can omit it, the flavor won’t be quite the same. If you can’t find it, a pinch of fennel seeds can offer a similar, though not identical, aroma.