Paneer fried rice

Ingredients:

3 cups cooked Basmati Rice
1-1/2 cups (about 200 gms) Paneer, cubed
1 Onion, sliced
1 Bell Pepper, julienned
1 Celery, thinly sliced into matchsticks
3 Spring Onions, sliced - whites and greens separated
1 Carrot, julienned
1/2 tbsp Butter
1 tsp Sesame Oil
1 tbsp Soy Sauce
Salt and Pepper to taste
Few Sprigs Cilantro to garnish

Method

• Cube paneer, place in a bowl and pour some boiling water on top - enough to cover the paneer.
• Let it sit for about 30 seconds or so and drain the water - maked the paneer soft but it also gets rid of impurities, if any.
• Don`t soak for long otherwise the paneer will get mushy.
• Make sure to keep all the chopped vegetables and sauce nearby.
• From here on, since the cooking is on high heat, everything needs to go in quick.
• Delay will cause the food to burn.
• Heat a wok medium - high heat and when hot, add butter and oil.
• Drop the paneer and saute it for 1 min or so.
• Stir it occasionally until you see it browned/golden.
• It is enough even if it`s only one side.
• Increase the heat to a little less than high and drop the onion along with the paneer.
• Keep stirring for 10-15 seconds and then add the carrots, bell pepper, celery and onion whites.
• Stir until you find the vegetables softening lightly.
• The vegetables should still be crisp.
• Next add the soy sauce and keep stirring until the sauce is well combined.
• Next add the rice.
• Stir to combine.
• Taste to see if it needs salt and adjust accordingly. Add pepper.
• Remove from heat, sprinkle with spring onion greens and cilantro.
• Simple and easy Indo Chinese fare ready for lunch or dinner.