Fried Rice and Manchurian Combo
About Fried Rice and Manchurian Combo
Gravy Manchurian and fried rice is a popular Indo-Chinese combo made with deep-fried vegetable balls into spicy gravy served with Chinese-flavored rice. I loved Chinese food, especially Manchurian it’s my favorite. In this recipe, I made cabbage Manchurian which requires very less ingredients and also I share a few tips to make perfect non-sticky and flavorful fried rice. This recipe is easy to make with all the available ingredients in your kitchen. Do try it today.The key to making restaurant-style gravy fried rice and Manchurian Combo at home are
For gravy Manchurian
- I made a Manchurian ball only with cabbage; you can also add another vegetable too.
- Squeeze water from the cabbage, so it will require less flour while binding Manchurian balls.
- Fry Manchurian balls on medium heat.
- Manchurian balls become crispier while they are fried for the second time on high flame.
- Use long-grain basmati rice for fried rice.
- Cook rice only 80-90%, do not overcook it.
- Stir-fry the finely chopped vegetables on a high flame before adding cooked rice. At the same time, do not overcook the veggies it has to be crunchy and has to hold their shape.
- Mix rice gently with vegetables, so it does not break
Please do visit my other related recipe collection like
Recipe Video
INGREDIENTS FOR FRIED RICE AND MANCHURIAN COMBO
Fried Rice
- 2 cups cooked rice
- 2 tbsp Maggi chili sauce
- 1 tbsp soy sauce
- 1 tsp lemon juice
- ¾ tsp Maggi MarketPlace Premium Vegetable Base
- 1 cup onions and peppers chopped
- 1 tbsp garlic ginger, green chili paste
Manchurian Balls
- ½ cup shredded cabbage
- ¼ cup shredded carrots
- 1 tbsp cornstach
- 2 tbsp all purpose flour can be sub for GF or whole wheat flour
- 2 tbsp water
- 1 tbsp oil
- salt and pepper to taste
INSTRUCTIONS FOR FRIED RICE AND MANCHURIAN COMBO
-
In a bowl add the cabbage, carrots and salt. Mix this together and set aside for 5 mins. Next add this mixture into a cheese cloth or clean microfiber towel and squeeze out all the excess liquid.
-
Next add the corn starch, and flour to the cabbage and carrot mixture and form small balls, coat them in oil and pop them in the air fryer at 400°F for 15 mins.
-
In a large wok or skillet on med/high heat add some oil and onions and peppers. Cook the onions and peppers for only 3 mins because you still want a crunch, next add the garlic, ginger and green chili paste. Mix 3/4 tsp of Maggi Marketplace Premium Vegetable Base in a bowl with the soya sauce, Maggi chili sauce and lemon juice, whisk until you have a smooth consistency.
-
Add the sauce mixture into the veggies and give everything a good stir. Add in the cooked rice and Manchurian balls, mix everything together until it’s well incorporated. Garnish with chopped cilantro or scallions! Enjoy!