Crispy Veg Manchurian Fried RiceVeg
Elevate your mealtime with this Crispy Veg Manchurian Fried Rice. Learn to craft perfectly seasoned, vegetable-packed Manchurian balls that deliver a satisfying crunch, paired with aromatic, stir-fried rice tossed in a bold, savory sauce. This classic Indo-Chinese fusion dish strikes the ideal balance of textures and spices. It is an easy, restaurant-quality meal perfect for satisfying your cravings for authentic street-style flavors at home.Best Crispy Veg Manchurian Fried Rice
Ingredients
For the manchurian balls :
As required for base Cabbage (chopped)
As required for base Carrot (chopped)
A handful Spring Onion Greens
1 tbsp Ginger-Garlic Paste
2 tbsp Red Chilli Sauce
1 tsp Black Pepper Powder
to taste Salt
2 tbsp Cornflour (Cornstarch)
1 cup All-Purpose Flour (Maida)
For frying Oil
For the fried rice :
2 tbsp Oil
1 tbsp Garlic (thinly sliced)
1 tbsp Ginger (grated)
2 Green Chilli
A small amount Spring Onion (chopped)
1 medium Onion (roughly chopped)
A small amount Carrot (chopped)
A small amount Bell Pepper (sliced)
1 tbsp Vinegar
1 tbsp Soy Sauce
1 tbsp Green Chilli Sauce
2 tbsp Red Chilli Sauce
1 tsp Black Pepper Powder
1 tbsp Cornflour (Cornstarch)
A small amount Cabbage (chopped)
to taste Salt
as needed Boiled Rice
Instructions
Step 1— Preparing the Manchurian Balls
1
Combine finely chopped cabbage, carrots, and the green parts of spring onions in a mixing bowl.
2
Add ginger-garlic paste, red chili sauce, black pepper powder, and salt. Mix everything well.
3
Incorporate cornflour and all-purpose flour (maida) into the vegetable mixture to act as a binder. If the mixture is too wet, add a little extra flour.
4
Grease your hands with a bit of oil to prevent sticking, then roll the mixture into medium-sized balls.
5
Heat oil in a pan and carefully add the balls. Fry them on medium heat, turning frequently, until they are golden brown and crispy on all sides. Remove and set aside
Step 2— Making the Gravy and Fried Rice
1
Heat two tablespoons of oil in a clean pan or wok
2
Sauté sliced garlic, ginger, green chilies, and spring onion greens until fragrant.
3
Add chopped onions, carrots, and bell peppers. Stir-fry for about two minutes; keep the vegetables slightly crunchy rather than overcooking them.
4
Lower the heat and stir in the vinegar, soy sauce, green chili sauce, and red chili sauce. Season with black pepper powder and salt
5
Add a mixture of cornflour and water to the pan to thicken the sauce, stirring continuously
6
Toss the fried Manchurian balls into the sauce along with some fresh, finely chopped cabbage for texture.
7
Add your pre-boiled rice to the pan and toss everything together on high heat so the rice is well-coated with the sauce and vegetables
8
Garnish with chopped spring onion greens and serve hot.
