This rice dish is surely a vegetarian’s delight. Filled with golden crisp paneer cubes and colorful vegetables, it will be the center of attraction at that special dinner or potluck party. It can be eaten as is, but also beautifully blends in with spicy curries and other side dishes.
What I used: Serves 4-6
2 lb paneer cut into cubes and shallow fried to a golden brown
2 cups raw rice
4 tsp soy sauce
2 tsp vinegar
1 tsp pepper powder
Salt to taste
3 tsp oil
1 cup colored peppers, diced
1/2 cup carrot, diced
1/2 cup peas
1 cup cabbage, finely chopped
1 cup onion, finely chopped
2 garlic cloves, finely chopped
4 green chilies, finely chopped
1/2 cup scallions and/or cilantro (optional)
Soak the rice for 30 minutes in cold water. In a large pan, bring 5 cups of water to a boil. Add 1 tsp salt and 1tsp oil. Add in the raw rice, and cook. When the rice is 75% done, drain and set aside to cool.
On a parallel stove, in a small skillet, add a couple of tsp oil, and shallow fry the paneer cubes to a golden brown. Set aside.
Cut all the veggies required. In a large wok/pan, add oil over high heat. When the oil begins to smoke, toss the garlic and green chilies; then the onions.
Work your hands constantly for the next 10 minutes, as you add in the vegetables. First the beans, peas and carrot, fry a minute. Now add the salt, pepper, soy sauce and vinegar. Fry until the soy sauce steams and 70% is soaked in to the vegetables. Add the fried paneer cubes and sauté for a minute, so it absorbs flavor. Add the diced colored peppers and the cooled rice now. Toss and mix thoroughly until very hot. Sprinkle with scallions/cilantro. Remove from heat. Serve hot!