Veg Manchurian Fried Rice

Ingredients

• cabbage (Finely chop for the Manchurian mixture)
• carrot (Finely chop for the Manchurian mixture; roughly chop more for the fried rice)
• French beans (Finely chop for the Manchurian mixture; roughly chop more for the fried rice)
• capsicum (Roughly chop for the fried rice)
• garlic (Chop; used in the Manchurian mixture and fried rice)
• ginger (Chop; used in the Manchurian mixture and fried rice)
• green chilies (Chop; used in the Manchurian mixture and fried rice)
• fresh coriander (For the Manchurian mixture)
• spring onion greens (Add to the Manchurian mixture and use for tossing/finishing)
• butter (For the Manchurian mixture)
• light soy sauce (For the Manchurian mixture)
• red chili sauce (For the Manchurian mixture)
• sugar (For the Manchurian mixture)
• white pepper powder (For the Manchurian mixture)
• salt (Add to taste; the source says salt contributes to moisture release from the vegetables)
• all-purpose flour (Add after the vegetables begin releasing moisture)
• cornstarch (Add after the vegetables begin releasing moisture)
• oil (For frying the Manchurian balls and heating the wok or kadai)
• vegetable fried rice (Prepared separately; the source does not provide its ingredient quantities or method)
• Schezwan chutney (The source mentions serving the Manchurian balls with it)

Steps

1. 1

   Finely chop the cabbage, carrots, and French beans for the vegetable Manchurian mixture.

2. 2

   Roughly chop the cabbage, carrots, French beans, and capsicum for the fried rice.

3. 3

   Chop plenty of garlic, ginger, and spicy green chilies for use in both the Manchurian mixture and the fried rice.

4. 4

   Place the chopped ginger, garlic, and green chilies in a bowl. Add the fresh coriander, spring onion greens, butter, light soy sauce, red chili sauce, sugar, white pepper powder, and salt.

5. 5

   Mix the Manchurian mixture gently. As the vegetables and salt begin releasing moisture, add some all-purpose flour and cornstarch, then mix lightly until the mixture starts to come together.

6. 6

   Shape the mixture into Manchurian balls using the combined mixture. The source does not specify a shaping method or ball size.

7. 7

   Heat oil and fry the Manchurian balls patiently over a medium flame so they cook through and become super crisp.

8. 8

   Heat some oil in a wok or kadai. Add ginger, garlic, and green chilies.

9. 9

   Add the prepared vegetable fried rice to the wok and toss it with the aromatics. The source does not provide the fried-rice cooking method or seasoning quantities.

10. 10

    Add the fried Manchurian balls and spring onion greens, then toss everything well.

11. 11

    Serve the Manchurian fried rice hot. The source also mentions that the Manchurian balls can be enjoyed on their own with Schezwan chutney.

Notes

The source supplies no ingredient quantities, no rice preparation method, no frying time, and no exact shaping or serving proportions. The transcript describes the Manchurian balls as being fried over medium heat until cooked through and crisp. Product-promotion content about the chopper has been omitted from the recipe method.

Nutrition per serving

• main
• Indo-Chinese
• vegetarian
• fried
• spicy
• comfort food
• rainy-day meal