Dinner recipe
Vegetarian fried rice with golden paneer, peas, spinach, spring onions, cherry tomatoes, mild spices, and lemon.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
large non-stick frying pan, knife, chopping board, grater, plate, microwave
Method
Cut the paneer into 2cm cubes, halve the cherry tomatoes, slice the spring onions with the whites and greens kept separate, crush the garlic, grate the ginger, zest and juice the lemon, and break up the basmati rice pouches with your hands.
Heat 1 tablespoon vegetable oil in a large non-stick frying pan over a medium-high heat. Add the paneer with a pinch of salt and cook for 5 to 6 minutes, turning often, until golden on several sides, then lift onto a plate.
Add the remaining 1 tablespoon vegetable oil to the pan with the spring onion whites, garlic, and ginger. Stir for 1 minute, then add the mild curry powder, ground cumin, and black pepper for 30 seconds until fragrant.
Microwave the basmati rice pouches for half the pack time so the rice is warm but firm. Add the rice and frozen peas to the pan, then stir-fry for 4 to 5 minutes until the peas are hot and the rice is speckled with spices.
Return the paneer to the pan with the spinach and cherry tomatoes. Toss for 2 to 3 minutes until the spinach has just wilted and the tomatoes are warm but still holding their shape.
Squeeze over the lemon juice, scatter with spring onion greens, and divide between bowls. Taste a grain of rice and add a little more salt or lemon if needed.
