Introduction:
Manchurian Fried Rice, a delightful fusion of Chinese and Indian culinary influences, is a flavorful and aromatic dish that brings together the classic Manchurian flavors with the beloved fried rice. This recipe combines perfectly cooked rice with vegetable Manchurian balls, creating a harmonious blend of textures and tastes that will satisfy your cravings for both Chinese and Indian cuisine. Follow this step-by-step guide to prepare a delicious Manchurian Fried Rice at home.
Ingredients:
For Vegetable Manchurian Balls:
1 cup cabbage, finely shredded
1/2 cup carrot, grated
1/4 cup bell peppers (assorted colors), finely chopped
2 tablespoons spring onions, finely chopped
2 tablespoons all-purpose flour
2 tablespoons cornflour
1 tablespoon soy sauce
1 teaspoon ginger-garlic paste
Salt and pepper to taste
Oil for deep frying
For Fried Rice:
2 cups cooked basmati or jasmine rice (preferably cooled)
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup bell peppers (assorted colors), finely diced
1/2 cup carrots, finely diced
1/2 cup green beans, chopped
1/2 cup peas (fresh or frozen)
3 tablespoons soy sauce
1 tablespoon tomato ketchup
1 tablespoon chili sauce
1 teaspoon vinegar
Salt and pepper to taste
2 spring onions, finely sliced for garnish
Instructions:
Vegetable Manchurian Balls:
In a mixing bowl, combine shredded cabbage, grated carrot, chopped bell peppers, spring onions, all-purpose flour, cornflour, soy sauce, ginger-garlic paste, salt, and pepper.
Mix the ingredients well to form a sticky dough. If needed, add a little water.
Shape the mixture into small balls and deep-fry them until golden brown. Drain excess oil on a paper towel and set aside.
Fried Rice:
Heat oil in a large wok or a deep pan over medium-high heat.
Add finely chopped onions and minced garlic. Sauté until they become fragrant and translucent.
Add diced carrots, bell peppers, chopped green beans, and peas to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
Add the cooked rice to the wok. Gently break up any clumps and mix well with the vegetables.
Drizzle soy sauce, tomato ketchup, chili sauce, vinegar, salt, and pepper over the rice and vegetables. Stir-fry continuously to evenly coat everything.
Integrate the fried Manchurian balls into the rice mixture. Gently fold them in without breaking the balls.
Continue stir-frying until the Manchurian balls are well-incorporated, and the rice is heated through.
Taste and adjust the seasoning according to your preference.
Garnish and Serve:
Sprinkle finely sliced spring onions over the Manchurian Fried Rice for a fresh and vibrant garnish.
Once everything is well-mixed and heated through, remove the wok from the heat.
Serve Manchurian Fried Rice hot, either as a standalone dish or as a delightful fusion accompaniment to your favorite Indo-Chinese meals.
Tips:
Ensure the vegetable Manchurian balls are crisp on the outside and cooked through inside.
Customize the spice level by adjusting the amount of chili sauce used.
Conclusion:
Manchurian Fried Rice is a delightful blend of two culinary worlds, bringing together the comforting essence of fried rice with the bold flavors of Manchurian balls. Whether served for a family dinner or a festive occasion, this recipe captures the essence of fusion cuisine. Immerse yourself in the flavorful fusion with each bite of homemade Manchurian Fried Rice!
0 Comments