🍛 Manchurian Fried Rice

In a truly irresistible Indo-Chinese fakeaway-style dish, this Manchurian fried rice brings together crispy vegetable balls, bold sauce, and fluffy rice.

Prep Time 15

Cook Time 25

Total Time 40

Ingredients

For the Cornflour Slurry

▢ ½ teaspoon cornflour
▢ 3 tablespoons water

For the Garnish

▢ 2 spring onions minced
▢ fresh coriander (cilantro) to taste, finely chopped
▢ ½ lime cut into segements, to serve

Instructions

Make the Manchurian Balls

To a large bowl, add 150 grams white cabbage (grated), 50 grams carrot (grated), 40 grams green beans (French beans) (finely chopped), 50 grams caulifllower (grated), 2 spring onion (finely chopped), 1 teaspoon grated ginger, and 3 cloves garlic (minced).
Season the mixture with ¼ teaspoon fine salt and ¼ teaspoon ground black pepper.
Add 3 tablespoons plain flour (all-purpose flour/maida) and 3 tablespoons cornflour to bind the mixture together.
Mix everything with your hands. No need to add water; the natural moisture from the vegetables, combined with the added starches, will bind the fritters together.
Form into 12 evenly-sized Manchurian balls.

Cook the Manchurian Balls*

Heat 1 litre netural oil in a large deep-fat fryer, kadai, or wok, until it reaches 175°C (350°F).
Carefully add 4 Manchurian balls to the oil, and fry until golden and crispy.
Drain any excess oil from the Manchurian balls on a wire rack. Repeat with the remaining batches.

Make the Cornflour Slurry

In a small bowl, whisk ½ teaspoon cornflour and 3 tablespoons water until combined. Set aside.

Make the Manchurian Fried Rice

In a large wok, heat 1 tablespoon neutral oil over medium-high heat.
Add 40 grams onion (finely chopped), 2 green chillies (finely chopped), 4 cloves garlic (minced), and 1 inch ginger (minced). Stir-fry until softened and aromatic.
Add 25 grams green beans (finely chopped), 50 grams broccoli (small florets), and 40 grams cauliflower (small florets) to the pan. Stir-fry until slightly softened, 1-2 minutes.
Next, add 50 grams carrot (finely diced), and 40 grams bell pepper (finely chopped) to the pan. Stir-fry for another 2 minutes.
Now, add the sauces to your pan: 2 tablespoons tomato ketchup, 1 tablespoon dark soy sauce, 2 teaspoon rice vinegar, 1 tablespoon chilli sauce, and 2 teaspoons sugar. Mix well.
Pour in 200 millilitres hot water.
Slowly drizzle in the cornflour slurry you prepared earlier, stirring continuously. After a few minutes, the mixture should begin to thicken.
Add the fried Manchurian balls back into the sauce and bring it to a rolling boil.
Scatter 50 grams white cabbage (finely shredded) over the sauce. Cook for 30 seconds - 1 minute.
Tip 300 grams cooked, day-old rice over the sauce.
To mis the vegetables and sauces into the rice, toss your wok and stir the ingredients.
Cook for an additional minute or two over high heat, then garnish with 2 spring onions (finely chopped) and fresh coriander (cilantro) (finely chopped).
Serve with ½ lime, cut into quarters, to serve.

Notes

* If you don't want to deep-fry the Manchurian balls, bake at 200°C for 20-25 minutes, turning halfway, until golden and crispy. Alternatively, air-fry at 180°C for 10 minutes, turning halfway. They won't be quite as crispy, but still delicious.