1. Add the following ingredients to a bowl and mix well.

• 200 g paneer (cut into ½ inch pieces)

• 1 teaspoon dark soy sauce

• 1 teaspoon ketchup

• 1 tablespoon cornstarch

2. Heat 2 tablespoon cooking oil in a non-stick frying pan over medium heat.

3. Once the oil is hot, transfer the marinated paneer cubes to the pan and arrange them in a single layer.

4. Cook for a minute, then flip the pieces and cook for another minute.

Remove the paneer on a plate and keep it aside.

5. Add the leftover oil from frying the paneer and an additional 1 tablespoon of cooking oil to a nonstick wok.

6. Heat over high heat.

Once the oil is hot and shimmery, add the following ingredients and sauté until the onions turn translucent.

• ½ cup finely chopped onions

• 1 tablespoon finely chopped ginger

• 2 tablespoon finely chopped garlic

• 2 teaspoon finely chopped green chilies

7. Add the following ingredients and cook for a minute.

• ½ cup finely diced green bell pepper

• ½ cup finely diced carrots

• ½ cup finely chopped green beans

• 2 tablespoon corn kernels

8. Add the following ingredients and mix well.

• ½ teaspoon salt

• ½ teaspoon black pepper powder

• 1 tablespoon dark soy sauce

• 1 teaspoon rice wine vinegar

9. Now add 3 cups of cooked, cooled white rice and toss well.

Tip – Separate the rice grain using your fingers before adding it to the wok.

10. Add the fried paneer cubes and mix well to combine.

11. Garnish with 2 tablespoon chopped green onions and serve hot.

12. To make it vegan, you can use tofu or other plant-based proteins like tempeh instead of paneer. All the other ingredients used in this recipe are vegan-friendly.