Ingredients:
• 3 cups – cooked basmati Rice
• 1.5 cups (about 200 g) – 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 of 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 – make the paneer soft but it also gets rid of impurities, if any.
- 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. Add pepper.
- Remove from heat, sprinkle with spring onion greens and cilantro.
- Recipe courtesy: http://chefinyou.com/