How to make Manchurian Fried Rice Bowl - SK Khazana -

This is an excellent meal in a bowl – vegetable fried rice topped with Manchurian gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Machurian, Cauliflower (फूलगोभी)

Cuisine : Indo-Chinese

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Coconut Bhindi Cashew And Paneer With Broccoli Desi Lasagne Chilli Idli-SK Khazana

Manchurian Fried Rice Bowl - SK Khazana

Manchurian Fried Rice Bowl - SK Khazana Recipe Card


Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 41-50 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Manchurian Fried Rice Bowl - SK Khazana Recipe

  • Machurian

  • Cauliflower grated 1 cup

  • Carrot finely chopped 1 small

  • Cabbage grated 1 cup

  • Salt to taste

  • Green chillies chopped 1-2

  • Ginger finely chopped 1 1/2 teaspoons

  • White pepper powder 1/4 teaspoon

  • Soy sauce 1/4 teaspoon

  • Refined flour (maida) 2 tablespoons

  • Cornflour/ corn starch 2 tablespoons

  • Oil for deep-frying

  • Gravy

  • Oil 1 tablespoon

  • Spring onion bulb finely choppe 1

  • Garlic finely chopped 2 teaspoons

  • Ginger finely chopped 1 teaspoon

  • Celery finely chopped 1 teaspoon

  • Soy sauce 2 teaspoons

  • Red chilli sauce 1 1/2 teaspoons

  • Vegetable stock 2 cups

  • Salt to taste

  • Crushed black peppercorns to taste

  • Cornflour slurry 3 teaspoons

  • Spring onion greens chopped 1-2

  • Rice

  • Basmati rice cooked 2 cups

  • Oil 1 1/2 tablespoons

  • Spring onion bulbs chopped 2-3

  • Garlic finely chopped 2 teaspoons

  • Ginger finely chopped 1 teaspoon

  • Carrot peeled cut into small cubes 1 medium

  • French beans finely chopped 6-7 cup

  • Salt to taste

  • Crushed black peppercorns to taste

  • Dark soy sauce 1/4 teaspoon

  • Vinegar 1/4 teaspoon

  • Spring onion greens finely chopped 1-2

  • Spring onion greens curls for garnish


Step 1

Take cauliflower in a large bowl, add carrot, grated cabbage and salt and mix well. Set aside for 10 minutes.

Step 2

Heat sufficient oil in a wok

Step 3

Place a muslin cloth over another bowl, put the vegetable mixture into it, gather the edges of the cloth and squeeze tight to remove excess water.

Step 4

Transfer the squeezed vegetables into another large bowl, add green chillies, ginger, salt, white pepper powder, soy sauce, refined flour, cornflour and mix well.

Step 5

Divide the mixture into equal portions and shape them into balls.

Step 6

Slide these balls into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.

Step 7

To make the gravy, heat oil in a non-stick wok, add spring onion bulb, green chillies, garlic, ginger and, celery, mix and and sauté for 1-2 minutes.

Step 8

Add soy sauce, red chilli sauce and vegetable stock and mix well. Add salt, crushed black peppercorns and mix well. Allow the mixture to come to a boil. Add corn flour slurry, mix well and cook till the gravy thickens.

Step 9

Add the fried vegetable balls and mix, cook for 5-7 minutes. Add spring onion greens and mix well. Take the pan off the heat.

Step 10

Heat oil in another non-stick wok to make fried rice. Add spring onion bulbs, garlic and ginger and sauté well.

Step 11

Add carrot and French beans, mix and sauté on high heat for 2-3 minutes.

Step 12

Add rice and toss till well combined. Add salt, crushed back peppercorns and soy sauce and toss well.

Step 13

Add vinegar and spring onion greens, mix and take the pan off the heat.

Step 14

Transfer some rice into each serving bowl, pour the Manchurian gravy on top, garnish with spring onion green curls and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.