First, wash the basmati rice thoroughly 3 to 4 times and soak it in water for 20 minutes. This will help the rice grains expand a bit.

Slice the onion lengthwise. Cut the bell pepper and tomato into small cubes. Grate the carrot. Boil the soy chunks in lightly salted water so they don't taste bland. Meanwhile, cook the rice until about 90% done.

Drain the rice in a colander to remove excess starch so the fried rice turns out fluffy. To make the fried rice, heat a frying pan on the stove and add cooking oil. Once the oil is hot, add the mustard seeds and let them crackle for about 20 seconds, then add the ginger-garlic paste, followed by the sliced onions.

Once the onions turn slightly golden, remove them from the pan and set aside. In the same oil, sauté the tomatoes until they soften.

Add the grated carrot, bell pepper, and boiled soy chunks. Toss on high heat. Do not overcook the vegetables.

Sprinkle black pepper powder and the masala seasoning over the vegetables and soy chunks, and toss to combine.

Next, add all the sauces listed and mix well.

At this point, add the cooked rice, sautéed onions, paneer, and salt. Toss everything together. After mixing well, cook for 2 more minutes, then turn off the heat.

Hot paneer fried rice is ready to serve.

You can add your favorite vegetables to the paneer fried rice and adjust the amount of sauces to your taste. Here, I made the paneer fried rice extra healthy, flavorful, and tangy by using mustard seeds, tomato, soy chunks, paneer, and masala seasoning. I hope you enjoy this version!