Restaurant Style Fried Rice with Paneer Manchurian

Ingredients

• 1.5 cup Long Grain Rice (seela rice or any slightly thick long grain rice; rinse well)
• 1.5 liter Water (for boiling rice)
• 2 tablespoon Vegetable Oil (neutral oil for frying rice)
• 2 tablespoon Garlic (finely chopped)
• 1 tablespoon Ginger (finely chopped)
• 2 tablespoon Carrot (finely diced)
• 2 tablespoon Cabbage (finely shredded)
• 3 tablespoon Green Bell Pepper (thinly sliced)
• 3 tablespoon Red Bell Pepper (thinly sliced)
• 1 tablespoon French Beans (cut into 1‑inch pieces)
• 1 tablespoon Green Chili (finely chopped, adjust to heat preference)
• 1 teaspoon Red Chili Powder (regular Indian red chili powder)
• 0.5 teaspoon White Pepper (ground white pepper)
• 1 teaspoon Aromatic Zing Powder (Indian‑style spice blend, available on Amazon)
• 0.5 teaspoon Salt (adjust to taste)
• 2.5 cup Cooked Rice (par‑cooked, rested for 1 hour; grains should be 98% cooked)
• 300 gram Paneer (firm Indian cottage cheese, cut into 1‑inch cubes)
• 3 tablespoon Corn Flour (2 tbsp for coating paneer, 1 tbsp for slurry)
• 2 tablespoon Soy Sauce (light soy sauce)
• 0.5 cup Tomato Ketchup (preferably sweet‑spicy Maggi Hot & Sweet ketchup)
• 1 teaspoon Red Chili Sauce (store‑bought Indian red chili sauce)
• 1 teaspoon Green Chili Sauce (store‑bought green chili sauce)
• 1 tablespoon Aromatic Seasoning Powder (available on Amazon, adds signature aroma)
• 2 tablespoon Vinegar (white vinegar or apple cider vinegar)
• 2 cup Water (for sauce) (adjust thickness as needed)
• 1 cup Water (for corn flour slurry) (mix with 1 tbsp corn flour)
• 1 tablespoon Green Onion (finely chopped for garnish)

Instructions

1. Rinse and Soak Rice

   Place the 1.5 cup long grain rice in a fine mesh sieve, rinse under cold running water until water runs clear, then transfer to a bowl and soak in clean water for 10 minutes.

   Time: PT12M

2. Par‑Cook the Rice

   Bring 1.5 L water to a rolling boil in a large pot. Drain the soaked rice and add it to the boiling water. Stir once, then cook uncovered, checking every 2‑3 minutes, for about 10‑12 minutes until the grains are about 80 % done (still firm in the center).

   Time: PT12M

   Temperature: 100°C

3. Drain and Rest Rice

   Drain the rice in a sieve, shake off excess water, and spread the rice on a large plate or tray. Let it sit uncovered for 1 hour (cover with a damp cloth to prevent drying).

   Time: PT1H

4. Prepare Vegetables

   Finely chop garlic, ginger, carrot, cabbage, green and red bell peppers, French beans, and green chili. Measure all ingredients and set aside.

   Time: PT10M

5. Stir‑Fry Aromatics and Veggies

   Heat 2 Tbsp vegetable oil in a wok over medium‑high heat. Add garlic, ginger, and sauté for 30 seconds. Add carrot, cabbage, French beans, green chili, red chili powder, white pepper, aromatic zing powder, and a pinch of salt. Stir‑fry for about 1 minute until vegetables are bright but still crisp.

   Time: PT5M

   Temperature: 180°C

6. Add Rice and Season

   Reduce heat to medium, add the rested 2.5 cup rice to the wok. Sprinkle the remaining salt, white pepper, and a splash of soy sauce. Toss gently with a spatula for 3‑4 minutes until the rice is heated through and each grain is separated.

   Time: PT5M

   Temperature: 160°C

7. Keep Rice Warm

   Transfer the fried rice to a serving bowl. If not serving immediately, cover with foil and keep warm in a microwave‑safe bowl for 2‑3 minutes on low power.

   Time: PT2M

8. Coat Paneer

   In a mixing bowl, combine 2 Tbsp corn flour, 0.5 tsp white pepper, 1 Tbsp soy sauce, and a pinch of salt. Add the paneer cubes and toss until each piece is lightly coated.

   Time: PT5M

9. Fry Paneer

   Heat 2 Tbsp oil in a shallow pan over medium heat. Add the coated paneer cubes and shallow‑fry for 3‑4 minutes, turning once, until golden brown. Remove and set aside on paper towels.

   Time: PT5M

   Temperature: 170°C

10. Prepare Manchurian Sauce

    In the same pan, add a splash of oil if needed. Add 1 Tbsp each of garlic and ginger, sauté 20 seconds. Stir in 0.5 cup tomato ketchup, 1 tsp red chili sauce, 1 tsp green chili sauce, 1 Tbsp aromatic seasoning powder, 1 Tbsp soy sauce, 2 Tbsp vinegar, and 2 cup water. Bring to a gentle boil for 2 minutes.

    Time: PT5M

    Temperature: 180°C

11. Thicken Sauce

    Mix 1 Tbsp corn flour with 1 cup water to form a smooth slurry. Slowly pour the slurry into the boiling sauce while stirring continuously. Cook for another 2 minutes until the sauce thickens and becomes glossy.

    Time: PT2M

    Temperature: 180°C

12. Combine Paneer and Sauce

    Add the fried paneer cubes (and optional bell‑pepper pieces) to the thickened sauce. Toss gently for 2‑3 minutes so the paneer is fully coated.

    Time: PT3M

    Temperature: 160°C

13. Garnish and Serve

    Transfer the paneer Manchurian to a serving dish, sprinkle the chopped green onion on top, and serve alongside the hot restaurant‑style fried rice.

    Time: PT1M

Nutrition Facts

Calories

460

Protein

12 g

Carbohydrates

70 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Long Grain Rice: Basmati rice, Jasmine rice
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Garlic: Garlic paste
• Instead of Ginger: Ginger paste
• Instead of Carrot: Bell pepper
• Instead of Cabbage: Napa cabbage
• Instead of Green Bell Pepper: Yellow bell pepper
• Instead of Red Bell Pepper: Orange bell pepper
• Instead of French Beans: Snap peas
• Instead of Green Chili: Jalapeño
• Instead of Red Chili Powder: Paprika
• Instead of White Pepper: Black pepper
• Instead of Aromatic Zing Powder: Five‑spice powder
• Instead of Paneer: Firm tofu
• Instead of Corn Flour: All‑purpose flour
• Instead of Soy Sauce: Tamari
• Instead of Tomato Ketchup: Regular tomato ketchup
• Instead of Red Chili Sauce: Sriracha
• Instead of Green Chili Sauce: Green hot sauce
• Instead of Aromatic Seasoning Powder: Chinese five‑spice powder
• Instead of Vinegar: Lemon juice
• Instead of Green Onion: Scallions

Equipment Needed

• Large Pot
• Fine Mesh Sieve
• Mixing Bowl
• Wok or Large Skillet
• Spatula or Wooden Spoon
• Microwave‑Safe Bowl (optional)
• Knife
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Soaking and resting the rice to achieve fluffy, non‑sticky grains.
• Checking rice doneness during boiling to avoid over‑cooking.
• Gentle tossing of rice to keep long grains intact.
• Coating paneer evenly before frying.
• Creating a smooth slurry to thicken the Manchurian sauce without lumps.

Chef Tips from the Video

• For extra aroma, add a few drops of sesame oil at the end of the fried rice step.
• Toast the corn flour lightly before using it for the slurry; it adds a nutty flavor.
• If you like extra heat, increase the amount of green chili or add a pinch of powdered Sichuan pepper.

Troubleshooting

Storage

Refrigerator: Store fried rice and paneer Manchurian in separate airtight containers for up to 3 days.

Freezer: Freeze paneer Manchurian (without garnish) for up to 1 month; reheat in a skillet.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Par‑cook and rest the rice a day ahead; keep covered with a damp cloth.
• Fry paneer cubes and store them separately; reheat in the sauce just before serving.

Frequently Asked Questions