Burnt Garlic Fried Rice with Paneer

Ingredients

• 4 cups Cooked Rice (Day‑old, chilled in refrigerator)
• 200 g Paneer (Firm paneer, cut into 1‑cm cubes)
• 12 cloves Garlic (Finely minced; will be burnt for flavor)
• 1 medium Carrot (peeled and diced small)
• ½ cup Green Beans (Trimmed and sliced diagonally)
• 1 cup Cabbage (Shredded)
• ½ cup Capsicum (Red Bell Pepper) (Diced)
• 3 stalks Spring Onions (White parts chopped; green parts for garnish)
• 2 tbsp Soy Sauce (Low‑sodium preferred)
• ½ tsp Salt (Adjust to taste)
• ¼ tsp Black Pepper (Freshly ground)
• 3 tbsp Vegetable Oil (Neutral oil such as canola or sunflower)
• ¼ tsp Red Chili Flakes (Optional, for heat)

Instructions

1. Prepare Day‑Old Rice

   Rinse 2 cups of raw rice until water runs clear, cook with 4 cups water. Once cooked, spread on a tray to cool, then refrigerate for at least 2 hours or overnight.

   Time: PT30M

2. Mince Garlic

   Peel and finely mince 12 garlic cloves. Set aside in a small bowl.

   Time: PT5M

3. Chop Vegetables & Paneer

   Dice carrot, capsicum, slice beans, shred cabbage, and chop spring‑onion whites. Cube paneer into 1‑cm pieces.

   Time: PT5M

4. Burn Garlic

   Heat 3 tbsp oil in wok over high heat. Add minced garlic and stir‑fry for 30‑45 seconds until dark brown and fragrant. Remove quickly to a side bowl to avoid over‑burning.

   Time: PT1M

   Temperature: high heat

5. Fry Paneer

   Add paneer cubes to the same wok and stir‑fry 2 minutes until lightly golden on all sides.

   Time: PT2M

   Temperature: high heat

6. Stir‑Fry Vegetables

   Add carrot, beans, cabbage, and capsicum. Stir‑fry 3‑4 minutes until vegetables are crisp‑tender.

   Time: PT4M

   Temperature: high heat

7. Add Rice

   Break up the chilled rice with hands, then add to wok. Toss continuously for 3 minutes, ensuring each grain is coated with oil and mixed with vegetables.

   Time: PT3M

   Temperature: high heat

8. Season

   Stir in burnt garlic, soy sauce, salt, pepper, and the white parts of spring onions. Cook another minute.

   Time: PT1M

   Temperature: high heat

9. Finish & Serve

   Turn off heat, garnish with chopped green spring‑onion tops. Serve hot directly from wok or transfer to a serving plate.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

10 g

Fiber

4 g