Golden turmeric curried fried rice is loaded with paneer cubes, crunchy green beans, peas & green pepper. It is topped with dollops of tzatziki for freshness, and a sprinkling of fresh coriander for some fragrant herbiness in every bite!
Indian-style Fried Rice & Paneer
Indian-style Fried Rice & Paneer
with green beans & fresh coriander
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Curry Spice
- Fresh Coriander
- Green Beans
- Green Bell Pepper
- Green Bell Peppers
- Onion
- Onions
- Paneer Cheese
- Peas
- Turmeric
- Tzatziki
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
GOLDEN RICE
Preheat the oven to 200°C. Place the rinsed rice and the turmeric in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
BAKED PANEER
Place the paneer chunks on a greased baking tray and coat in oil and seasoning. Pop in the hot oven and bake for 5 minutes until lightly golden and crisping up. Remove from the oven and set aside to cool.
FRY-DAY
When the rice has 10-15 minutes remaining, place a wok or pan over a medium heat with a generous drizzle of oil. When hot, add the green pepper pieces, the diced onion, and the sliced green beans and fry for 3-4 minutes until soft but still crunchy, shifting occasionally. Add the curry spice (to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked rice and the peas and cook for 1-2 minutes until the peas are heated through, shifting occasionally. Season to taste.
THE MAIN EVENT
Dish up the loaded fried rice and top with the roasted paneer. Dollop over the tzatziki and garnish with the chopped coriander. Look at you go, Chef!
White Basmati Rice - 75ml
Turmeric - 5ml
Paneer Cheese - 100g
Green Bell Pepper - 1
Onion - 1
Green Beans - 80g
Curry Spice - 17,5ml
Peas - 40g
Tzatziki - 40ml
Fresh Coriander - 4g
GOLDEN RICE
Preheat the oven to 200°C. Place the rinsed rice and the turmeric in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
BAKED PANEER
Place the paneer chunks on a greased baking tray and coat in oil and seasoning. Pop in the hot oven and bake for 5 minutes until lightly golden and crisping up. Remove from the oven and set aside to cool.
FRY-DAY
When the rice has 10-15 minutes remaining, place a wok or pan over a medium heat with a generous drizzle of oil. When hot, add the green pepper pieces, the diced onion, and the sliced green beans and fry for 3-4 minutes until soft but still crunchy, shifting occasionally. Add the curry spice (to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked rice and the peas and cook for 1-2 minutes until the peas are heated through, shifting occasionally. Season to taste.
THE MAIN EVENT
Dish up the loaded fried rice and top with the roasted paneer. Dollop over the tzatziki and garnish with the chopped coriander. Look at you go, Chef!
White Basmati Rice - 150ml
Turmeric - 10ml
Paneer Cheese - 200g
Green Bell Pepper - 1
Onion - 1
Green Beans - 160g
Curry Spice - 35ml
Peas - 80g
Tzatziki - 80ml
Fresh Coriander - 8g
GOLDEN RICE
Preheat the oven to 200°C. Place the rinsed rice and the turmeric in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
BAKED PANEER
Place the paneer chunks on a greased baking tray and coat in oil and seasoning. Pop in the hot oven and bake for 5 minutes until lightly golden and crisping up. Remove from the oven and set aside to cool.
FRY-DAY
When the rice has 10-15 minutes remaining, place a wok or large pan over a medium heat with a generous drizzle of oil. When hot, add the green pepper pieces, the diced onion, and the sliced green beans and fry for 4-5 minutes until soft but still crunchy, shifting occasionally. Add the curry spice (to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked rice and the peas and cook for 2-3 minutes until the peas are heated through, shifting occasionally. Season to taste.
THE MAIN EVENT
Dish up the loaded fried rice and top with the roasted paneer. Dollop over the tzatziki and garnish with the chopped coriander. Look at you go, Chef!
White Basmati Rice - 225ml
Turmeric - 15ml
Paneer Cheese - 300g
Green Bell Peppers - 2
Onions - 2
Green Beans - 240g
Curry Spice - 52,5ml
Peas - 120g
Tzatziki - 125ml
Fresh Coriander - 12g
GOLDEN RICE
Preheat the oven to 200°C. Place the rinsed rice and the turmeric in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
BAKED PANEER
Place the paneer chunks on a greased baking tray and coat in oil and seasoning. Pop in the hot oven and bake for 5 minutes until lightly golden and crisping up. Remove from the oven and set aside to cool.
FRY-DAY
When the rice has 10-15 minutes remaining, place a wok or large pan over a medium heat with a generous drizzle of oil. When hot, add the green pepper pieces, the diced onion, and the sliced green beans and fry for 4-5 minutes until soft but still crunchy, shifting occasionally. Add the curry spice (to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked rice and the peas and cook for 2-3 minutes until the peas are heated through, shifting occasionally. Season to taste.
THE MAIN EVENT
Dish up the loaded fried rice and top with the roasted paneer. Dollop over the tzatziki and garnish with the chopped coriander. Look at you go, Chef!
White Basmati Rice - 300ml
Turmeric - 20ml
Paneer Cheese - 400g
Green Bell Peppers - 2
Onions - 2
Green Beans - 320g
Curry Spice - 70ml
Peas - 160g
Tzatziki - 160ml
Fresh Coriander - 15g
Woolies Products in this dish
