Wash and soak the rice for 15 minutes.

Drain the water completely.

Transfer the soaked and drained rice to a pressure cooker, add 1 1/2 cups of water, salt, and a little oil.

Cook until it vigorously boils on high flame.

Close the lid without the whistle and cook on high flame for 3 minutes, then reduce to very low flame and cook for 12 minutes.

Turn off the flame and let it cool down completely.

Open the lid and transfer the rice to a bowl. Refrigerate for a minimum of 2 hours.

Add chopped or grated cabbage, carrot, beans, capsicum, spring onion, coriander leaves, crushed green chilli, ginger garlic paste, soya sauce, chilli sauce, butter, pepper powder, sugar, and salt to a bowl.

Mix and combine well.

Add refined flour and corn flour. If the mixture has too much moisture, add a little more flour.

Heat oil for frying and make small balls out of the vegetable mixture.

When the oil becomes hot, add the balls and fry until golden brown on medium flame. Set aside.

Heat a kadhai or wok and add oil. When it becomes hot, add chopped ginger, garlic, and green chilli.

Sauté until the raw taste is gone.

Add the chopped veggies and sauté for 2-3 minutes on medium to high flame.

Add light soya sauce and dark soya sauce on the sides of the wok and mix.

Add pepper powder, sugar, vinegar, and salt, and mix.

Add chopped spring onion white and coriander leaves.

Make corn flour slurry by mixing 1 tbsp corn flour and 2 tbsp water. Add this slurry and stir continuously for 1 minute.

Add the Manchurian balls and mix.

Add cooked rice along with chopped spring onion greens. Stir and sauté for 2-3 minutes.

Turn off the flame. Tasty Manchurian fried rice is ready.