Paneer Fried Rice

By Zainab Shah

Updated September 16, 2025

Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Ready In
25 min
Rating
5(7)
Comments
Read comments

This version of the endlessly riffable, quick and comforting meal of fried rice is inspired by both Chinese and Indian flavors. Paneer, the firm, mild South Asian cheese, is first cooked in soy sauce, developing a sticky, umami-rich coating. Homemade and store-bought paneer work equally well in this recipe, and its mellow flavor provides the perfect backdrop for salt and spice from soy sauce and green chiles. Frozen veggies thaw in minutes in the same skillet the rice cooks in and this handy shortcut significantly cuts down prep time without compromising on flavor. Cilantro adds brightness and scallions bring a juicy, edgy crunch. 

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Ingredients

Yield:4 servings

  • ¼ cup ghee or vegetable oil

  • 1 tablespoons garlic paste or freshly grated garlic 

  • 1 tablespoon ginger paste or freshly grated ginger 

  • 1 medium yellow onion (optional), finely chopped

  • 8 ounces paneer (see Tip), cut into ½-inch cubes

  • ⅓ cup soy sauce

  • 1 ½ cups frozen or fresh mixed vegetables, such as carrots, peas, corn and green beans (no need to thaw if frozen)

  • Salt

  • 4 cups cooked and cooled long-grain white rice, preferably day-old

  • 1 to 3 Thai green chiles (seeded if desired), chopped

  • 4 large eggs

  • ¼ cup chopped cilantro

  • 1 to 2 thinly sliced scallions 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

166 grams carbs; 226 milligrams cholesterol; 1122 calories; 16 grams monosaturated fat; 4 grams polyunsaturated fat; 11 grams saturated fat; 34 grams fat; 1 gram trans fat; 2 grams fiber; 1646 milligrams sodium; 34 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the ghee on high in a large pot or skillet. Add the garlic, ginger and onion (if using) and cook, stirring, until the garlic and ginger are fragrant, 30 to 60 seconds. (If using onion, cook until the onion is translucent, about 5 minutes.) 

  2. Step 2

    Add the paneer and soy sauce and cook, continuing to stir, until the soy sauce starts to coat the paneer, about 5 minutes. Add mixed veggies, season with salt and cook until veggies are thawed, 3 to 4 minutes (2 to 3 minutes if using fresh veggies).  

  3. Step 3

    Add the rice and green chile and fold the ingredients together over high heat until combined. Cook until some of the rice starts to get crispy and sticks to the pot, about 3 minutes. Add a couple of tablespoons of water if the rice sticks too much. 

  4. Step 4

    Move the rice to one side of the pan and crack the eggs into the newly created space. Stir and cook until eggs are scrambled and semi-solid. Mix the scrambled eggs into the rice and turn off the heat. Top the fried rice with cilantro and scallions. 

Tip

  • If the store-bought paneer is on the firmer side, soak the cubes in warm water for about 5 minutes and drain before using. 

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Ratings

5 out of 5
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Comments

rachel

is this dish really over 1100 cal/ serving? the nutritional info seems kinda wonky for this recipe.

Hollymontana

@rachel I agree. Just doing some quick sloppy math in my head make me think that calculation accidentally used the calories of 1 cup raw rice per serving instead of 1 cup cooked rice per serving. Big difference!

rachel

is this dish really over 1100 cal/ serving? the nutritional info seems kinda wonky for this recipe.

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