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Veg fried rice | Chinese Veg paneer fried rice recipe

Veg fried rice is one of the delicious Chinese recipes popular around the world. Prepare this excellent fast food variety with available veggies in just 15 minutes.
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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Chinese
Servings 2
Calories 350 kcal



  • 3 tbsp cooking oil
  • 2 cups cooked rice
  • ½ tsp white pepper powder
  • 1 tsp ginger
  • 1 tsp garlic
  • 1 tsp soya sauce
  • 1 tsp green chilli paste or green chilli sauce
  • ½ tsp salt
  • ¼ tsp sugar
  • 1 pinch Ajinomoto optional

Veggies used (chopped):

  • ½ cup cabbage
  • ½ cup carrot
  • ½ cup capsicum
  • ½ cup beans
  • ½ cup green onion
  • ½ cup onion (optional)
  • 1 cup chopped paneer

To garnish:

  • 1 tbsp chopped green onion



  • Chop all the vegetables including ginger and garlic finely as shown in picture.
  • Make green chilli paste by grinding 5 green chillies with some water, if you don’t have green chilli sauce.
  • Cook rice grains and cool them. The cooked grains should have separate texture and not mushy.
  • Chop paneer into small cubes.


  • If you are using paneer, first fry paneer cubes in a tbsp of oil to light brown color. Frying paneer separately gives even roasted texture to the paneer cubes. Alternatively, you can fry them along with other veggies also.
  • Keep the fried paneer aside in a separate plate.
  • Heat an iron wok or non-stick kadai, heat oil.
  • Add finely chopped ginger and garlic, sauté in high flame quickly.
  • Now add the finely chopped veggies one by one, continue frying them. You can use onion as one vegetable, if you like. Since I used more green onions, I did not use onion.
  • Do not cook vegetables until soft; they should retain the crisp texture. So act fast accordingly. The whole process of sautéing veggies will take only five minutes.
  • Now add paneer cubes and sauté with the veggies.
  • Add green chilli paste/sauce, soya sauce, salt, sugar and white pepper one by one, sauté with the vegetables.
  • Now add cooked and cooled rice and mix quickly.
  • Cook and mix in high flame, do quickly because the rice should not stick to the kadai. You can add a tsp of oil around the corners, to avoid sticking in iron wok. Use non-stick pan for hassle free cooking.
  • When rice becomes hot and absorbs all the spices switch off. Add a pinch of ajinomoto at the last stage before switching off if you are using. I don’t use ajinomoto.
  • Garnish with chopped green onions and serve hot.



Tips/notes: 1. Always cook fried rice in high temperature. 2. Use separately cooked rice for fried rice; soft cooked mushy rice will not be suitable for this recipe. 3. This is mild spicy veg fried rice. Adjust pepper and green chilli paste based on your liking. 4. You can replace with black pepper powder if you don’t have white one, but keep in mind that the color may turn darker if you use black pepper powder. 5. Use soya sauce only recommended quantity, else the soya sauce smell will become very strong and overtake natural aroma of fried rice. 6. Soya sauce and green onions are the highlighting ingredients in any Chinese dish hence don’t avoid them. 7. Be mindful with the salt usage as we are using soya sauce too. 8. Never close with lid while making fried rice. Open kadai with high temperature is the suitable one.


Calories: 350kcal
Keyword paneer fried rice, veg fried rice
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