Chinese Veg Manchurian Rice Recipe Easy and Delicious

If you love the bold flavors of Indo-Chinese cuisine, then the Chinese Veg Manchurian Rice recipe is a must-try for your kitchen. This vibrant dish combines crispy vegetable Manchurian balls with fragrant, wok-tossed rice, all coated in a tangy, savory Manchurian sauce.

It’s a perfect blend of textures and tastes that will delight your taste buds and satisfy your hunger. Whether you’re cooking for a family dinner or a casual get-together, this recipe is simple to prepare and makes a colorful, wholesome meal.

What’s great about this recipe is that it’s fully vegetarian yet packed with flavor and nutrition. It’s a fantastic way to enjoy Chinese-style cooking with an Indian twist.

Plus, it’s versatile enough to customize based on your favorite veggies or spice preferences. Ready to impress your guests or treat yourself?

Let’s dive into making this delicious Chinese Veg Manchurian Rice!

Why You’ll Love This Recipe

This recipe offers a wonderful combination of crispy vegetable balls and flavorful rice, all enveloped in a luscious, tangy sauce. It’s:

• Easy to make with simple ingredients you likely have at home.
• Vegetarian and wholesome, packed with fresh vegetables and aromatic spices.
• Perfectly balanced flavors — a little spicy, a little sweet, and loaded with umami.
• Great for meal prep and works well as a main dish or party appetizer.
• Customizable, so you can add your favorite veggies or adjust the spice level.

Ingredients

• For the Manchurian Balls:
• 1 cup finely chopped cabbage
• 1/2 cup grated carrots
• 1/4 cup finely chopped capsicum (bell pepper)
• 1/4 cup finely chopped spring onions (white part)
• 2-3 green chilies, finely chopped
• 2 teaspoons ginger-garlic paste
• 1/2 cup all-purpose flour (maida)
• 1/4 cup cornflour
• Salt to taste
• Water as needed (to make a batter)
• Oil for deep frying
• For the Manchurian Sauce and Rice:
• 2 cups cooked and cooled basmati rice
• 2 tablespoons oil
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 2 green chilies, sliced
• 1/2 cup chopped capsicum
• 1/2 cup chopped carrots
• 1/2 cup chopped spring onions (green and white parts separated)
• 3 tablespoons soy sauce
• 2 tablespoons tomato ketchup
• 1 tablespoon chili sauce (adjust to taste)
• 1 teaspoon vinegar
• 1 teaspoon cornflour dissolved in 3 tablespoons water
• Salt and black pepper to taste

Equipment

• Large mixing bowl
• Deep frying pan or wok
• Slotted spoon
• Large skillet or wok for stir-frying rice
• Measuring spoons and cups
• Chopping board and sharp knife
• Small bowl for cornflour slurry

Instructions

1. Prepare the Manchurian balls: In a large bowl, combine the chopped cabbage, grated carrots, capsicum, spring onions (white part), green chilies, and ginger-garlic paste.
2. Add the all-purpose flour, cornflour, and salt to the vegetables. Mix well.
3. Gradually add water little by little to form a thick batter that holds together but is not too runny.
4. Heat oil in a deep frying pan over medium heat. Once hot, drop spoonfuls of the batter into the oil carefully.
5. Fry the balls until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Set aside.
6. Prepare the Manchurian sauce and rice: Heat 2 tablespoons oil in a wok or large skillet over medium-high heat.
7. Add the chopped garlic, ginger, and green chilies. Sauté for about 1 minute until fragrant.
8. Add the chopped capsicum, carrots, and the white parts of the spring onions. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
9. Lower the heat and add soy sauce, tomato ketchup, chili sauce, and vinegar. Mix well.
10. Add the fried Manchurian balls to the sauce and gently toss to coat them evenly.
11. Pour in the cornflour slurry and stir continuously until the sauce thickens and coats the balls well. Remove from heat.
12. In a separate large pan or wok, heat a little oil and add the cooked rice. Stir-fry for 2-3 minutes to warm it up and separate the grains.
13. Add the Manchurian balls with sauce to the rice and gently fold together to combine everything evenly.
14. Garnish with the green parts of the spring onions and freshly ground black pepper.
15. Serve hot for the best flavor and texture.

Tips & Variations

For extra crunch, you can add finely chopped water chestnuts or bamboo shoots to the Manchurian balls.

If you prefer a gluten-free version, substitute all-purpose flour with chickpea flour (besan) and ensure your soy sauce is gluten-free.

For a spicier kick, increase the number of green chilies or add a pinch of red chili powder to the batter.

Try adding other vegetables like peas, beans, or mushrooms to the rice for more variety and nutrition.

Nutrition Facts

Serving Suggestions

This Chinese Veg Manchurian Rice is a complete meal on its own, but you can elevate your dining experience by pairing it with:

• Hot and sour soup or Chicken Recipe With Mayonnaise And Chutney for a starter.
• Simple stir-fried noodles or Daniel Fast Recipes With Brown Rice for a carb variety.
• Refreshing cucumber salad or a tangy Pickled Cherry Pepper Recipe to balance the flavors.
• Homemade chili garlic sauce for those who want an extra spicy punch on the side.

Conclusion

The Chinese Veg Manchurian Rice recipe is a fantastic way to enjoy a fusion of Chinese and Indian flavors right at home. It’s not only flavorful and satisfying but also packed with nutritious vegetables, making it a wholesome meal perfect for vegetarians and those looking to add more plant-based dishes to their diet.

With its crispy Manchurian balls, vibrant veggies, and aromatic rice, this dish is a crowd-pleaser that’s sure to become a regular in your recipe rotation. Plus, it’s simple enough for weeknight dinners yet impressive enough for special occasions.

Don’t forget to experiment with the tips and variations to make it uniquely yours.

For more exciting recipes that complement this dish, check out our Pickled Cherry Pepper Recipe, Chicken Recipe With Mayonnaise And Chutney, and Daniel Fast Recipes With Brown Rice. Happy cooking!

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