Manchurian fried rice is a flavorful Indo-Chinese dish that combines the bold, spicy flavors of Manchurian sauce with the savory comfort of stir-fried rice. Typically made with cooked basmati or long-grain rice, it includes sautéed vegetables like bell peppers, carrots, and cabbage, along with soy sauce, garlic, and chili for a tangy kick. The rice is often paired with or topped by crispy Manchurian balls—deep-fried vegetable or meat dumplings coated in a spicy, slightly sweet...
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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.
Refrigerating the cooked rice helps to prevent it from becoming mushy during stir-frying.
Fry the Manchurian balls on medium flame to ensure they cook evenly and achieve a golden-brown color.
Adjust the spice level by varying the quantity of green chilli and chilli sauce.
Use a wok or kadhai for stir-frying to achieve the best texture and flavor.
Can I use other types of rice?
Yes, you can use long-grain rice or jasmine rice as alternatives to basmati rice.
How do I prevent the rice from sticking?
Ensure the rice is cooled and refrigerated before stir-frying. Adding a little oil while cooking the rice also helps.
Can I make this dish vegan?
Yes, replace butter with a plant-based alternative and ensure all sauces used are vegan-friendly.
Can I add protein to this dish?
You can add tofu, paneer, or chicken for additional protein.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or microwave before serving.
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