The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Ginger, Chilli & Lime Paneer with Veg Fried Wild Rice & Sesame Slaw
This one’s all about bold flavours and good vibes. Think golden paneer tossed in fragrant ginger, fiery chilli and zesty lime, paired with a vibrant wild rice, studded with rainbow veg, and a crunchy sesame slaw. It’s fresh, vibrant, and guaranteed to wake up your taste buds.
New
7 plants
Serving size
Ingredients
- 1 tsp black sesame seeds (Sesame)
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 25g honey
- 250g steamed wholegrain & wild basmati (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 120g paneer (Milk) (pasteurised cow’s MILK, salt, microbial rennet, citric acid)
- 40g sugar snap peas
- 1 pepper
- 1 unwaxed lime
- 1 spring onion
- 1 handful of fresh coriander
- 1 red cabbage
Nutritional Information
Calories: 475
Protein: 18g
Carbs: 51g
Fat: 22g
Ingredients
- 1 tsp black sesame seeds (use half) (Sesame)
- 250g steamed wholegrain & wild basmati (use half) (Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 40g sugar snap peas (use half)
- 1 spring onion (use half)
- 1 handful of fresh coriander (use half)
- 1 red cabbage (use half)
- 25g honey (use half)
- 1 unwaxed lime (use half)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 pepper (use half)
- 120g paneer (use half) (Milk) (pasteurised cow’s MILK, salt, microbial rennet, citric acid)
Nutritional Information
Calories: 475
Protein: 18g
Carbs: 51g
Fat: 22g
Ginger, Chilli & Lime Paneer with Veg Fried Wild Rice & Sesame Slaw
This one’s all about bold flavours and good vibes. Think golden paneer tossed in fragrant ginger, fiery chilli and zesty lime, paired with a vibrant wild rice, studded with rainbow veg, and a crunchy sesame slaw. It’s fresh, vibrant, and guaranteed to wake up your taste buds.
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Cooking Instructions
Before you start
- Pull out a medium non-stick frying pan, a medium frying pan, a medium bowl & a small bowl
Make the slaw
- Trim and thinly slice the cabbage. Roughly chop the coriander. Slice the spring onion, keeping the green and white parts separate. Halve the lime
- In the medium bowl, combine the cabbage with the spring onion greens, sesame seeds, the juice from half the lime, half the coriander and a pinch of salt. Mix well, then set aside
Finish the prep & fry the veg
- Thinly slice the pepper. Roughly chop the sugar snap peas. Dice the paneer into 2cm chunks
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and spring onion whites and fry for 3-4 mins. Season with salt and pepper
- Add the sugar snap peas, half the ginger & garlic paste and half the tamari. Cook for 1 min, then add the rice and a splash of water. Cook for 2-3 mins, breaking the rice up with a wooden spoon, until piping hot. Season to taste
Paneer time
- Meanwhile, heat the medium non-stick frying pan with 1 tsp oil on high heat. Once hot, add the paneer and cook for 3-4 mins on each side, until golden
- Add the remaining tamari, remaining ginger & garlic paste, half the honey, half the chilli paste (use less for less heat) and 1 tbsp water (1/2 tbsp for 1 person). Cook for 1-2 mins, stirring often, until the sauce thickens and coats the paneer
Final steps & plate up
- Meanwhile, in the small bowl, combine the remaining honey, remaining chilli paste (use less for less heat), juice from half the lime, salt and pepper
- Share the fried rice and slaw between bowls, topped with the paneer. Drizzle over the chilli dressing and scatter with the remaining coriander to finish
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