Paneer Fried Rice

Ingredients

• 1/4 cup ghee or vegetable oil
• 1 tablespoon sgarlic paste or freshly grated garlic
• 1 tablespoon ginger paste or freshly grated ginger
• 1 medium yellow onion (optional), finely chopped
• 8 ounce spaneer (see Tip), cut into 1/2-inch cubes
• 1/3 cup soy sauce
• \1 1/2 cup sfrozen or fresh mixed vegetables, such as carrots, peas, corn and green beans (no need to thaw if frozen)
• Salt
• 4 cup scooked and cooledlong-grain white rice, preferably day-old
• 1 to 3 Thai green chiles (seeded if desired), chopped
• 4 large eggs
• 1/4 cup chopped cilantro
• 1 to 2 thinly slice d scallions

Instructions

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. 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. 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. 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.

Tips

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. 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.