• 3 cups cooked Basmati Rice (see Note)
• 1-1/2 cups (about 200 gms) Paneer, cubed
• 1 Onion, sliced
• 1 Bell Pepper,julienned
• 1 Celery, thinly sliced into matchsticks
• 3 Spring Onions, sliced - whites and greens separated
• 1 Carrot,julienned
• 1/2 tbsp Butter (see Note)
• 1 tsp Sesame Oil
• 1 tbsp Soy Sauce/Tamari (see Note)
• Salt and Pepper to taste (see Note)
• Few Sprigs Cilantro to garnish

1. Basmati Rice: Leftover cooked rice works best for fried rice recipes. If that is not an option, then make sure your freshly cooked rice is cold/not hot. Cook with little water so that the grains are not mushy.
2. Soy Sauce: The amount of soy sauce will vary depending upon the brand, quality and your taste preference. So use accordingly. If you are not sure, add 1 tsp, do a taste test and then add more if required.
3. Butter: The butter is optional and is added to give this rice the richness. You can use regular oil instead.
4. Salt: Soy sauce is very salty and mostly you might not need additional salt. If you think you need more, start with a pinch and then adjust accordingly.
5. Red Chile Peppers: Since we don't consume "Hot" foods, I haven't added any spice to this. But you can add hot sauce/ sliced green chillies/ or even chilli oil to add heat to this dish.
6.Vinegar: For some unknown reason I have never added Vinegar to this particular rice. But for those, do add 1-2 tsp (or as per taste) before adding in the rice