Make Lemon Curry Rice with Paneer
Lemon Curry Rice with Paneer
Ingredients:
- 2 cups uncooked white rice
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 1 onion, diced
- 2 carrots, diced
- 2 tomatoes, diced
- 1/2 cup frozen peas
- 1/2 cup frozen edamame
- 1/2 cup paneer, cubed
- 2 tablespoons soy sauce
- 2 tablespoons white vinegar
- 2 tablespoons curry leaves
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 cups vegetable stock
- 2 egg whites, lightly beaten
- 2 tablespoons freshly chopped cilantro
- Juice of 1 lemon
Instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the garlic, ginger, onion, carrots, tomatoes, peas, edamame, and paneer. Cook for 5 minutes, stirring occasionally.
3. Add the soy sauce, white vinegar, curry leaves, pepper, and salt. Stir to combine.
4. Add the vegetable stock and bring to a boil.
5. Reduce the heat to low and add the rice. Cover and simmer for 15 minutes.
6. Add the egg whites and stir to combine. Cover and simmer for an additional 5 minutes.
7. Remove from heat and stir in the cilantro and lemon juice.
8. Serve hot. Enjoy!