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Veg Manchurian Fried Rice

A delicious Chinese cuisine - Manchurian balls with fried rice. This recipe is from FoodFood TV channel

New Update
Veg Manchurian Fried Rice
Main Ingredients Cabbage, Carrot
Cuisine Indo-Chinese
Course Rice
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg
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Ingredients list for Veg Manchurian Fried Rice

  • 1/4 cup Cabbage finely chopped
  • 1/4 cup Carrot finely chopped
  • 1/4 cup Green capsicum finely chopped
  • 1 tbsp + ¼ cup Bean sprouts
  • 3 cups Basmati rice cooked
  • 2 tablespoons Soy sauce
  • 2 teaspoons Vinegar
  • to taste Crushed black peppercorns
  • to taste Salt
  • 1-1½ tablespoons Refined flour (maida)
  • 2 tablespoons Cornstarch
  • 2 tablespoons Red chilli sauce
  • 1 tbsp oil for deep-frying Oil
  • Garlic chopped
  • 1 inch Ginger finely chopped
  • 1-2 Green chillies finely chopped
  • Onion finely chopped
  • 1/4 cup Cabbage shredded
  • 1/4 medium Green capsicum cut into juliennes
  • 6-8 Fresh coriander sprigs
  • 1/4 cup Spring onion greens finely chopped
  • as required Aloo salli

Method

  1. To prepare Manchurian balls, combine finely chopped cabbage, carrot,finely chopped capsicum, 1 tbsp bean sprouts, 1 tbsp soy sauce, 1 tsp vinegar, crushed peppercorns, salt, refined flour, cornstarch and 1 tbsp red chilli sauce in a bowl and mix. Add some water and knead well.
  2. Heat sufficient oil in a pan.
  3. Dampen your palms with some water, divide the mixture into equal portions and shape them into balls.
  4. Deep-fry each ball in hot oil on low heat till golden and crisp. Drain on absorbent paper.
  5. To prepare Manchurian rice, heat 1 tbsp oil in a non-stick pan. Add ginger, garlic, green chillies and onion and sauté for a minute.
  6. Add remaining ¼ cup bean sprouts, shredded cabbage, capsicum juliennes, remaining soy sauce, remaining red chilli sauce, remaining vinegar and crushed peppercorns and mix. Add fried Manchurian balls and ½ cup water, mix and cook for a minute. Add salt and mix.
  7. Add cooked India Gate Basmatirice and spread evenly on top of prepared Manchurian balls mixture and cook for a minute. Mix well.
  8. Finely chop coriander sprigs, add to pan alongwith spring onion greens. Switch off heat and mix well.
  9. Serve hot topped with some aloo salli.
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