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Ingredients
- 4 tbsp oil
- 1 tbsp unsalted butter
- 1 ½ cups paneer, when cut into ½ inch cubes
- 1 tsp cayenne or Indian red chili powder
- 1 tsp coriander
- ¼ tsp cumin
- ½ tsp pepper
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tbsp Sriracha
- salt
- 1 tbsp chopped garlic
- 2 tsp chopped ginger
- 2 medium carrots, peeled and diced
- 5 scallions, chopped
- 1 bell pepper(any color) diced
- 1 cup frozen peas
- 5 cups cooked basmati rice
- 4 tbsp soy sauce or more to taste
- 3 tsp oyster sauce
- 1 tsp hot Schezwan sauce
- 2- 3 tsp toasted sesame oil
Details
Level of difficulty Easy
Cost Average budget
Preparation
Step 1
Preheat oven to 400°F.
Coat paneer with cayenne, coriander, cumin, pepper garlic, ginger, Sriracha, salt
Lay out in a single layer onto baking sheet smeared with 2 tablespoons oil. Finish tops with a coating of the cooking spray.
Bake for 8-10 minutes, checking in between to see if tops are brown. Once browned, take out of oven. Set aside.
Heat remaining oil and butter in a large sauté pan over medium high heat.
Step 2
Add garlic, ginger, chopped whites of scallions and fry till golden,
Add carrots. Sauté for 2-3 minutes, until carrots are soft.
Stir in bell pepper and peas and heat for a minute.
Add rice and stir.
Pour in the sauces and sesame oil, coat rice evenly.
Add salt and pepper if needed.
Turn off heat.
Crumble a few pieces of paneer and mix it in with the rice. Top with the rest of the paneer cubes.
Sprinkle with the chopped scallion greens.
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