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.
Sticky Honey Paneer with Veggie Fried Rice & Sesame Seeds
A vegetarian twist on a Chinese classic. Sticky honey, warm ginger and crunchy sesame seeds glaze our fresh paneer cheese. Serve with pak choi and fluffy brown basmati rice to soak up all the flavour. It's ready in 20!
Ready in 20
8 plants
Serving size
Ingredients
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tsp Chinese five-spice (Cassia, Fennel, Ginger, Star Anise, Clove)
- 120g paneer (Milk) (pasteurised cow’s MILK, salt, microbial rennet, citric acid)
- 1 tsp sesame seeds (Sesame)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 25g honey
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp tomato purée
- 3 spring onion
- 1 pepper
- 1 onion
- 1 pak choi
Nutritional Information
Calories: 551
Protein: 20g
Carbs: 55g
Fat: 28g
Ingredients
- 1 tsp Chinese five-spice (use half) (Cassia, Fennel, Ginger, Star Anise, Clove)
- 120g paneer (use half) (Milk) (pasteurised cow’s MILK, salt, microbial rennet, citric acid)
- 1 tsp sesame seeds (use half) (Sesame)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 pak choi (use half)
- 1 onion (use half)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 1 pepper (use half)
- 2 tbsp tomato purée (use half)
- 25g honey (use half)
- 3 spring onion
Nutritional Information
Calories: 556
Protein: 20g
Carbs: 56g
Fat: 28g
Sticky Honey Paneer with Veggie Fried Rice & Sesame Seeds
A vegetarian twist on a Chinese classic. Sticky honey, warm ginger and crunchy sesame seeds glaze our fresh paneer cheese. Serve with pak choi and fluffy brown basmati rice to soak up all the flavour. It's ready in 20!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium non-stick frying pan, a small bowl & a measuring jug
Prep time
- Cut the paneer into 2cm cubes. Dice the pepper and onion into 2cm chunks. Trim and cut the pak choi into bite-sized pieces. Finely slice the spring onions
Fry the paneer & prep the sauce
- Heat the medium non-stick frying pan with 1 tbsp oil on high heat. Once hot, add the paneer and cook for 3-4 mins on each side, until golden brown. Add half the five spice and cook for another minute
- Meanwhile, in the small bowl, mix together the tomato puree, tamari, vinegar, honey, and 50ml water (25ml for 1 person)
Make the veggie fried rice
- Heat the large frying with 2 tsp oil on medium-high heat. Once hot, add the onion, pak choi and pepper, then cook for 4-6 mins, until tender. Season with salt and pepper
- Add the ginger & garlic paste, remaining five spice and 1 tbsp of the sauce. Cook for 1 min
- Add the rice and break it up with a wooden spoon. Add a splash of water and a pinch of salt and cook for 2-3 mins, until piping hot
Finish & plate up
- Add the remaining ginger & garlic paste and remaining sauce to the paneer pan and simmer for 1-2 mins, until thickened, then remove from the heat
- Share the pak choi rice between bowls, topped with the sticky paneer. Garnish with the sesame seeds and spring onion
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