First, cook the rice. When adding water to the pressure cooker for the rice, add oil and salt. Cook on high heat until one whistle, then turn off the heat. Once the cooker cools, open the lid and cover the rice with a strainer or mesh to let it cool. Now, prepare to make the Manchurian balls. Clean all the vegetables. Grate the cabbage, carrots, and ginger. Chop the green onion, bell pepper, and green chili into small pieces. Put everything in a bowl and add all-purpose flour, cornstarch, rice flour, black pepper powder, and salt. Mix well.

Add bread slices only if needed. Shape the mixture into small balls. Heat oil in a deep pan. Once the oil is hot, add some Manchurian balls to fry. Do not touch them for a while. Then, gently pour some oil over them from the side. After 2 minutes, turn them over.

When they are golden brown on all sides, remove them to a plate and fry the next batch of balls the same way. While frying the balls, chop onion, green chili, and garlic for the gravy. Grate the ginger.

To make the gravy, heat a pan and add oil. When the oil is hot, add garlic and ginger and sauté lightly, but do not let them turn brown. Add onion and fry until translucent. While frying, or beforehand, dissolve cornstarch in a small bowl of water and set aside. Once the onion is fried, add the cornstarch mixture. Add a little water to the bowl and pour that into the pan as well. Now add all the sauces. Once it comes to a boil, add the Manchurian balls.

Add cilantro, vinegar, and black pepper powder. Mix well and turn off the heat. The thick Manchurian gravy is ready.

While frying the Manchurian balls or beforehand, chop the vegetables for the fried rice. Cut onion, carrot, bell pepper, cabbage, and green chili into thin strips, and chop green onions into small pieces. Heat a pan and add oil. Once hot, add onion and green chili and sauté. When the onion starts to turn golden, add carrot and salt. Sauté for 2 minutes, then add bell pepper. Cook until it can be cut easily with a spatula. Add cabbage and green onion and sauté for a little longer.

Add the cooked rice and mix well. Add all the sauces, black pepper powder, and vinegar. Sauté for 2-3 minutes and turn off the heat. Serve both dishes hot, so reheat the Manchurian if needed.