Veggie Fried Rice with Manchurian

One of my go-to-dish is classic Fried Rice and Manchurian. It’s one of the most popular dishes in the world. This recipes includes lots of vegetables and sauces giving it a unique and tempting flavor. The saucy, tangy, and spicy taste would make you drool for sure!

So, why not try out this famous Indo-Chinese recipe amid the lockdown and pamper yourself with some Chinese food!

For Fried Rice

Rice- 1 cup

Veggies: Onions, Spring Onions, Garlic, Capsicum, Benas, Carrots


Black/White Pepper-1-2tsp

Green Chili Sauce-1tsp

Soya Sauce-1/2tsp


For Gravy

Onions- Diced and chopped


Garlic-Finely Chopped

Soya Sauce-1 tablespoon

Tomato ketchup-4-5 tablespoon

Chilli Sauce-3-4 tablespoon

Cornflour-2 tablespoon

Water- 1-2 cups

0il-1 tablespoon

For Manchurian Balls

Veggies: Cabbage, Carrots, Onions, Capsicum

All-purpose flour-5-6tsp



Black/white pepper-1tsp

Oil for frying

For Fried Rice

  1. Wash and soak rice for half an hour.
  2. Cook rice in a rice cooker or any cooker you use to cook rice.
  3. Chop all the veggies finely.
  4. Heat oil in a pan. Add chopped veggies and saute it.
  5. Add salt, black/white pepper, green chili sauce, and soya sauce. Mix it well.
  6. Add cooked rice and mix it gently. Keep it aside.

For Saucy Gravy

  1. Heat oil in a pan. Add chopped onions. Saute it until it turns brownish in color.
  2. Add chopped garlic and saute it till it gets brown in color.
  3. Add diced onions and capsicum. Cook it for 5-10 minutes on a medium flame.
  4. Take a bowl, add tomato ketchup, chili sauce, soya sauce, cornflour, and water. Mix it well and ensure no lumps are formed.
  5. Add the sauce mixture to the onions and capsicum. Mix it well and add salt and pepper.
  6. Cook for 5 minutes.

For Manchurian

  1. Chop all the vegetables.
  2. Add all-purpose flour, cornflour, salt, and black pepper. Mix it well.
  3. Make small balls out of the mixture.
  4. Fry these balls until turns golden.
  5. Add these balls in the gravy.
  6. Serve hot with fried rice.

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