WOYP Day #31 Sesame Scallion Fried Rice with Chili Garlic Paneer

I often make Indo-chinese food at home. We enjoy mildly seasoned simple Fried rice to full on spicy versions like this Thai Basil Fried Rice and I’m constantly looking for ways to change things up with the humble fried rice. This is a mildly seasoned version amped with the nuttiness of the sesame oil which also adds a slight hint of heat. Paired with pungent scallions, it made it a little more than simple fried rice. We had it with Chili Garlic Paneer which I intentionally made spicy so it made a good combination. 

I use Brown sugar and like how it cuts the acidity and adds a mellow after taste which makes everything more yum :D Its totally optional and can be left out. 

 
Sesame Scallion Fried Rice
You will need:
1 cup Jasmine Rice or any long grained rice like Basmati
2 tbsp Vegetable oil
1 tbsp Hot Sesame oil
2 tsp Garlic, minced
1/2 cup finely chopped Onions
1/2 cup finely chopped Green bell pepper
1/2 cup finely chopped Carrots
1/2 cup finely chopped Cabbage
1/4 cup chopped scallions (Spring onions)
Salt to taste
1/2 tsp Black Pepper powder
1 tsp White Vinegar
2 tsp Soya sauce
2 tsp Brown sugar

Cook rice as per package instructions. Spread on a plate and allow to cool. 

Heat vegetable oil and sesame oil in a wok. Add the minced garlic and sauce for a few seconds until fragrant. Add the chopped carrots and bell peppers and stir fry until done. Now add the onions and lastly the cabbage. Saute until done. Season with salt and pepper. Save a tablespoon of scallions and add the remaining. Add the cooled rice and combine with the veggies. Drizzle the vinegar, soya sauce and add the brown sugar. Combine well and cook for a few minutes on low heat until the rice is heated through, 2-3 minutes. Adjust seasoning if needed. Top with the saved scallions and serve.

Chili Garlic Paneer: 

 
You will need:

1 cup cubed Paneer
1/2 cup cubed Green bell pepper
1/2 cup cubed Red onion
6 cloves Garlic, chopped
2 tsp Sambal (adjust to taste)
Salt to taste
2 tsp Brown sugar
2 tbsp chopped Scallions
1 tbsp Vegetable oil
Water as needed.

Whisk together:
2 tbsp Ketchup
2 tsp Soya sauce
1 tsp Sriracha
1 tbsp Cornstarch

Heat oil in pan. Add the chopped and cook until fragrant, taking care not to brown it. Add the cubed bell peppers and onions. Cook for a minute until 3/4th done. Add the whisked sauce and 1/2 cup water. Combine and add more water to make a thick sauce.Stir in the cubed Paneer.  Bring to a simmering boil. Lastly stir in the sambal and turn off heat. Top with chopped scallions and serve.