Fried Rice Manchurian

Name: Fried Rice Manchurian
Total time: 4800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For fried rice; 2 cups Basmati rice; 1/2 cup french beans thinly sliced into diagonal pieces; 1/2 cup carrot cut into thin long strips; 1 cup chopped spring onion whites; 1 teaspoon soya sauce; 1/2 chopped spring onion greens; as per taste Salt; for manchurian balls; 3 cups finely chopped cabbage; 1 and 1/4 cup carrot grated; 1/2 cup chopped onions; 2 tablespoons cornflour; 4 tablespoons all-purpose flour (maida); 3-4 cloves; 1 green chilli finely chopped; as needed Salt; as needed Freshly ground black pepper powder; as requried Oil for frying; For manchurian gravy; 4-5 cloves garlic finely chopped; 1 tablespoon chopped green chillies; 1/2 cup minced onions; 1/2 tablespoon spring onions green; 2 cups water; 1 tablespoon soy sauce; 1 tablespoon corn flour; 1 tablespoon sugar; as per taste Salt; as required Oil

Rekha Pal @cook_29036858

Basically a combination of 2 indo chinese recipe which has the crunchy taste from a bowl of traditional fried rice and loaded with manchurian flavour. This can be easily a balanced meal for your lunch box or tiffin box recipe as it has the carbs from rice and fiber and protein from manchurian balls.

#cookwithchatpatifoodblogger

Rekha Pal @cook_29036858

#cookwithchatpatifoodblogger

Saved

Ingredients

1hr 20 minutes

4 servings

For fried rice
2 cupsBasmati rice
1/2 cupfrench beans thinly sliced into diagonal pieces
1/2 cupcarrot cut into thin long strips
1 cupchopped spring onion whites
1 teaspoonsoya sauce
1/2chopped spring onion greens
as per tasteSalt
formanchurian balls
3 cupsfinely chopped cabbage
1and 1/4 cup carrot grated
1/2 cupchopped onions
2 tablespoonscornflour
4 tablespoonsall-purpose flour (maida)
3-4cloves
1green chilli finely chopped
as neededSalt
as neededFreshly ground black pepper powder
as requriedOil for frying
For manchurian gravy
4-5 clovesgarlic finely chopped
1 tablespoonchopped green chillies
1/2 cupminced onions
1/2 tablespoonspring onions green
2 cupswater
1 tablespoonsoy sauce
1 tablespooncorn flour
1 tablespoonsugar
as per tasteSalt
as requiredOil

Saved

Steps

1hr 20 minutes

1

Firstly wash and soak the rice in water for 10 mins, and set it to cook while you can make the Manchurian.
2

To make the vegetable Manchurian balls, mix the cabbage, carrots, onion, 1 teaspoon salt, maida and cornflour, green chilies, garlic, and pepper powder. Knead it till it comes together to form a sticky mixture. If you feel it is too dry, add a little water. Let it sit for 5 minutes and then divide it into 15 parts and make balls rolling them in your hand.
3

Heat sufficient oil in a wok, and fry the balls till rusty brown. Drain on an absorbent paper.
4

Now for the sauce, heat some oil in a pan (kadhai) and fry the garlic. Add the green chilies, onions, and spring onion greens and stir fry over high flame till the onions are translucent. Oh, I love the aroma of the garlic and onions fried together.
5

Mix the cornflour in 2 cups of water and add it to the pan along with the soy sauce, and stir till a thick gurgling sauce or gravy is ready!
6

Take it off the flame and just before serving, add the vegetable balls in the sauce and garnish with spring onion greens.
7

Now for the fried rice: To keep the grains of the cooked rice separate, spread it on a wide plate and allow it to cool. Drizzle some salt and soy sauce over the cooked rice.
8

Heat oil in a pan and stir fry the vegetables over high flame for about 5-6 minutes, till the vegetables soften. Then gently add the rice to the pan, being careful to not break the rice grains. Add a pinch of MSG (Monosodium glutamate) for that extra zing to the rice.
9

Steve it hot, it's the best Indo- Chinese combo ever.