Paneer Fried Rice Recipe – Pizza Seasoning & Veggie Delight

Last Updated on 6 months ago by Neha Deshmukh

Paneer Fried Rice Recipe – Pizza Seasoning & Veggie Delight

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that’s bursting with flavour. And honestly, this Paneer Fried Rice is my go-to for those nights. It’s a little bit unexpected, a little bit fun, and totally delicious. I first made this when I was craving something different from the usual, and the pizza seasoning just…worked! Trust me on this one.

Why You’ll Love This Recipe

This isn’t your average fried rice. We’re taking the classic comfort of paneer and rice and giving it a playful twist with pizza seasoning! It’s a fantastic way to use up leftover paneer, and it’s packed with colourful veggies. Plus, it comes together in under 30 minutes – perfect for busy weeknights. It’s a guaranteed crowd-pleaser, even for picky eaters.

Ingredients

Here’s what you’ll need to make this flavourful paneer fried rice:

• 1 cup basmati rice (approximately 195g)
• 1 ½ cups water
• ½ teaspoon salt
• 200 grams paneer, cubed
• ¼ teaspoon salt
• 1 teaspoon pizza seasoning
• ½ teaspoon red chilli flakes
• 2 teaspoons vegetable oil
• 2 tablespoons minced garlic
• 1 tablespoon minced ginger
• 2 sprigs spring onions (white part), finely chopped
• ¼ cup onion, finely chopped
• ¼ cup carrots, finely chopped
• ¼ cup sweet corn, boiled
• ¼ cup green peas, boiled
• ¼ cup yellow bell pepper, finely chopped
• ¼ cup red bell pepper, finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• ½ teaspoon black pepper powder
• 1 tablespoon unsalted butter
• 2 sprigs spring onions (green part), for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe really shine:

• Pizza Seasoning: Yes, you read that right! It adds a surprisingly delicious savoury and slightly tangy flavour. Don’t knock it ‘til you try it. I usually find mine in the spice aisle of the supermarket.
• Basmati Rice: This is key for that lovely fluffy texture. Short-grain rice will get too sticky. We want each grain separate and coated in flavour.
• Bell Peppers: I love the combination of red and yellow for colour and sweetness. Feel free to swap in orange or even green if that’s what you have! They add a lovely crunch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the paneer. In a bowl, combine the paneer cubes with ¼ teaspoon salt, pizza seasoning, and red chilli flakes. Give it a good mix and let it sit for about 10 minutes. This helps the flavours really soak in.
2. Heat 1 teaspoon of oil in a pan over medium heat. Fry the marinated paneer until it’s golden brown and slightly crispy. Set it aside – we’ll add it back in later.
3. Now for the rice. Cook the basmati rice with ½ teaspoon salt and 1 ½ cups of water in a pressure cooker for 2 whistles. Once cooked, fluff it up with a fork and let it cool completely. This is important – warm rice will get mushy.
4. In the same pan you used for the paneer, heat the remaining 1 teaspoon of oil. Add the minced garlic, minced ginger, and the white parts of the spring onions. Sauté for a minute until fragrant.
5. Add the chopped onions and carrots. Sauté until the carrots soften slightly, about 3-4 minutes.
6. Now, toss in the sweet corn, green peas, and bell peppers. Add the soy sauce, sugar, black pepper powder, and butter. Stir everything well to combine and cook for another 2-3 minutes.
7. Add the cooled rice and the fried paneer to the pan. Gently toss everything together, making sure the rice is evenly coated with the sauce and veggies.
8. Finally, garnish with the green parts of the spring onions and serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the paneer. Work in batches if necessary to ensure it gets nicely browned.
• Cooling the rice is crucial. Seriously, don’t skip this step!
• Taste and adjust the seasoning as needed. Everyone’s palate is different.

Variations

• My Family’s Favourite: My kids love it when I add a little bit of ketchup to the sauce for a sweeter flavour.
• Spicy Kick: For extra heat, add a pinch of cayenne pepper or a finely chopped green chilli along with the garlic and ginger.
• Different Veggies: Feel free to swap in other veggies like mushrooms, beans, or broccoli.

Vegan Adaptation

Want to make this vegan? It’s easy!

• Substitute the paneer with firm or extra-firm tofu, pressed to remove excess water and cubed.
• Use a vegan butter alternative.

Gluten-Free Adaptation

This recipe is naturally gluten-free, but always double-check the label on your soy sauce to ensure it doesn’t contain any gluten.

Spice Level Adjustment

If you’re sensitive to spice, reduce or omit the red chilli flakes. If you like it hot, add more!

Quick Weeknight Version

Short on time? Use pre-cut veggies and pre-cooked rice (leftover is perfect!). This will cut down the cooking time significantly.

Serving Suggestions

This paneer fried rice is delicious 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 2 days. Reheat gently in a pan or microwave.

FAQs

What type of paneer works best for fried rice?

Firm paneer is ideal. It holds its shape well during frying and doesn’t crumble easily.

Can I use leftover rice for this recipe?

Absolutely! Leftover rice is actually perfect for fried rice. Just make sure it’s cooled completely.

How can I adjust the sweetness in this fried rice?

Adjust the amount of sugar to your liking. You can also add a splash of honey or maple syrup if you prefer.

Is pizza seasoning a traditional Indian spice blend?

No, it’s not! It’s a fun, unconventional addition that adds a unique flavour.

Can I add other vegetables to this paneer fried rice?

Definitely! Feel free to get creative and add any veggies you enjoy.