This is very light Chinese vegetable fried rice. The key to making good fried rice is to use cold rice from the previous day, or you can cook the rice earlier during a day but make sure it’s chilled before cooking. I used Bok Choy. You may substitute it with your preferred Chinese vegetable like Yu Choy, Chinese Broccoli, or other vegetable like lettuce. As my personal touch i did add some fried paneer to make it extra tasty...Enjoy!


About Fried Rice:

Fried rice is a dish of steamed rice stir-fried in a wok, often mixed with other ingredients, such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets, just before dessert. As a homemade dish, fried rice is typically made with leftover ingredients (including vegetables, meat) from other dishes, leading to countless variations.
Many popular varieties of fried rice have their own specific list of ingredients. In Asia, the more famous varieties include Yangzhou andFujian fried rice. Elsewhere, most restaurants catering to vegetarian or Muslim clientele have invented their own varieties of fried rice including egg fried rice, Indonesian spicy nasi goreng (fried rice) and the ubiquitous "special fried rice".
Fried rice is a common staple in American Chinese cuisine, especially in the form sold as fast food. The most common form of American Chinese fried rice consists of some mixture of eggs, scallions, and vegetables, with chopped meat added at the customer's discretion, and usually flavored with soy sauce instead of table salt (more typical for Chinese-style fried rice). Fried rice made in American Chinese restaurants can vary in appearance, from a dark brown appearance often seen in East Coast establishments, to a light brown appearance often seen in Midwestern American Chinese restaurants. Fried rice is also seen in other American restaurants, even in cuisines with no native tradition of the dish. The dish is also a staple of Chinese restaurants in the United Kingdom (both "sit-in" and "takeaway"), and is very popular in the West African nations of Nigeria, Ghana and Togo, both as restaurant and as street food.

About Paneer:

To prepare paneer, food acid (usually lemon juice, vinegar, citric acid or yogurt) is added to hot milk to separate the curds from thewhey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to give it a good texture and appearance.
From this point, the preparation of paneer diverges based on its use and regional variation.
In most Nepalese cuisines, the curds are wrapped in cloth and placed under a heavy weight, such as a stone slab, for 2–3 hours, and then cut into cubes for use in curries. Pressing for a shorter time (approximately 20 minutes) results in a softer, fluffier cheese.
In Indian and Bangladeshi cuisine, the curds are beaten or kneaded by hand into a dough-like consistency. In these regions, sana/chhana/chhena is distinguished from ponir, a salty semi-hard cheese with a sharper flavor and high salt content. Hard ponir is typically eaten in slices atteatime with biscuits or various types of bread, or deep-fried in a light batter.
In the area surrounding the Gujarati city of Surat, surti paneer is made by draining the curds and ripening them in whey for 12 to 36 hours.

Ingredients:

4 cups cold rice
Fried Paneer - 7 oz diced
1/2 pound bok choy, chopped
1/4 of an onion, diced
1 medium carrot, diced
2 green onions, chopped
2 1/2 tablespoons canola oil
Salt

Method:


1. Heat up 2 tablespoons of oil to medium heat. Add onion and sauté about 1 minute. Then, add carrots and sauté about 2 minutes.
2. Add Bok Choy and some salt. Sauté about another 2 minutes.
3. Add rice and 1/2 tablespoon oil and mix. Constantly stir around and stir fry about 2 minutes.
4.Finally add fried paneer and mix.
4. Add green onions and salt to taste. Serve.