Description

Schezwan Paneer Fried Rice is a quick and vibrant vegetarian dish that combines spicy Schezwan sauce, soft paneer cubes, and colorful mixed vegetables with fragrant basmati rice. Bursting with bold, fiery flavors and balanced textures, this recipe is perfect for busy weeknights or anytime you want a flavorful and satisfying meal with minimal effort.

Ingredients

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Rice and Paneer

2 cups cooked, chilled basmati rice
200 grams paneer, cut into bite-sized cubes

Sauce and Seasonings

3–4 tablespoons Schezwan sauce (adjust to taste)
1 tablespoon soy sauce (use tamari for gluten-free)
1–2 green chilies, finely chopped (optional)
2 tablespoons oil or ghee

Vegetables and Aromatics

1/2 cup carrots, diced
1/2 cup bell peppers, diced
1/4 cup peas
2 spring onions, chopped
2 teaspoons garlic, finely minced
2 teaspoons ginger, finely minced

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Instructions

Prepare the Rice and Paneer: Cook basmati rice until tender, then spread it on a tray to cool or refrigerate for at least 30 minutes to prevent clumping. Cut paneer into bite-sized cubes and optionally pan-fry in a little oil until golden on all sides for enhanced texture.
Sauté Aromatics and Vegetables: Heat oil or ghee in a large wok or skillet over medium heat. Add finely chopped garlic, ginger, and optionally green chilies; sauté until fragrant. Add mixed vegetables — carrots, bell peppers, and peas — and stir-fry for a few minutes until tender-crisp.
Add Schezwan Sauce and Paneer: Pour in the Schezwan sauce evenly and stir well to coat the vegetables. Add paneer cubes gently mixing so they absorb the spicy flavors without breaking apart.
Toss in Rice and Final Seasoning: Add the cooled basmati rice to the wok and stir gently to combine all ingredients thoroughly. Splash soy sauce for extra umami and sprinkle chopped spring onions on top. Stir-fry for 3–4 minutes, allowing the flavors to meld and the rice to heat through evenly.

Notes

Use day-old or chilled rice to keep grains separated and avoid mushiness.
Do not overcrowd the pan; stir-fry in batches if necessary to keep high heat and crisp textures.
Adjust the spice gradually starting with less Schezwan sauce to reach your preferred heat level.
Pan-frying paneer cubes is optional but improves texture and flavor.
Serve immediately for the best taste and texture.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 15 g
Cholesterol: 20 mg