Pat paneer cubes dry. Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Cook paneer in a single layer for 2–3 minutes until golden, flip and cook 1–2 minutes more. Season with salt and white pepper. Remove and set aside.
Add remaining oil to the same pan over high heat. Add spring onion whites, garlic, and ginger. Stir for 60 seconds. Add carrot first, then green beans and corn. Cook 3–4 minutes, keeping everything moving until vegetables have a little color at the edges.
Push vegetables to one side of the pan. Pour beaten eggs into the empty side. Let sit 20 seconds then scramble gently until mostly set. Mix through the vegetables. Skip this step if making vegan.
Break up any rice clumps before adding. Add rice to the pan and spread into an even layer. Let it sit 1 minute, then toss. Repeat once more. Pour in soy sauce, sesame oil, and rice vinegar. Toss well until every grain is coated.
Fold paneer back into the pan and toss gently to heat through. Taste and adjust seasoning. Top with spring onion greens and fresh cilantro. Serve immediately with chili sauce on the side.
