If you are an Indo-Chinese foodie, then you would dub this rice manchurian recipe your twist on a classic; it would go through all flavours from Manchurian to the heartiness of rice. Using leftover rice has never been more creative in cooking up simple ingredients into crispy balls of manchurian served with a tangy sauce. This rice Manchurian recipe is initiated using cooked rice mixed with chopped fine vegetables that include carrots, cabbage, onions, and bell peppers. Additions include flour along with spices such as ginger, garlic, soy sauce, and black pepper, which help the mixture thicken enough to shape small balls that can be deep-fried to become golden and crispy on the outside. The Manchurian sauce is the second most important thing in this rice manchurian recipe. It is prepared by saut ing garlic, ginger, and green chillies in oil, followed by soy sauce, vinegar, and tomato ketchup, giving a tangy and slightly spicy taste. These fried rice balls are tossed in this tasty sauce to ensure that the full flavour of the savoury sauce spreads over them. This rice manchurian recipe I like as it shows a good textural balance between the crunch of the fried rice balls and the smoothness of the sauce. It can be eaten as an appetizer or even as a main course when served along with noodles and more fried rice for a complete meal. This rice manchurian recipe has strong flavours with a fulfilling crunch, thus ensuring that any fusion food craver will love every bite.

• 250 gms basmati rice
• Cabbage
• 1/2 cup carrot
• 1/2 cup capsicum
• Salt
• 1 tbsp garlic
• 1 tbsp tomato sauce
• 1/4 cup onion
• Maida
• Black pepper powder
• 1 tbsp ginger
• 2 tbsp cooking oil
• 1/2 cup beans
• 2 tbsp soy sauce
• 1 tbsp red chili sauce

• Rice Manchurian is an excellent fusion dish, as it beautifully collates the richness of Indo-Chinese food into itself.
• I know this has been an instantaneous hit with everyone who has tried it, and a great way to effectively collate rice with vegetables. Firstly, we are making vegetable Manchurian balls, a prime ingredient in this recipe.
• Mix together grated cabbage, grated carrots, finely cut capsicum, chopped green onions, minced ginger, and minced garlic.
• This adds zing and crunch to the dish, besides a lovely aroma.
• Add cornflour and maida to bind the ingredients together.
• Season it with salt and black pepper for taste.
• Then take small portions of everything and mix them together well into a small ball shape.
• The ideal shape and size must be uniform so that they don't get undercooked or overcooked.
• Heat oil in a deep frying pan.
• Once red-hot, drop the Manchurian balls into the hot oil and fry until they turn golden brown.
• That may take about a minute or two.
• Once fried, place the mixture on paper towels to remove excess oil and leave it aside as we make rice.
• To make rice, take 250 grams of basmati rice.
• Cook the same in boiling water, adding a pinch of salt until it's 90% done.
• That would ensure that the rice remains crunchy on the inside and nice, absorbing the rest of the flavours when finally mixed with the Manchurian.
• Let the rice cool on the plate after draining the water.
• Spread it evenly in such a way that there don't appear to be any lumps.
• Now we will make the stir-fry. Take a big pan or wok and add 2 tablespoons of oil over medium heat.
• Once the oil heats up, add 1 tablespoon of finely chopped garlic and 1 tablespoon of finely chopped ginger.
• Saute these aromatic ingredients for about a minute until they become fragrant.
• This forms the flavour base for our dish.
• Add also another 1/4 cup of chopped spring onions and another 1/4 cup of chopped onion.
• Keep on stirring the mixture until the onions become translucent. This does make them sweeter and richer.
• With the onions softened, it is now time to add in some colourful vegetables.
• Add 1/2 cup each of chopped carrots, capsicum, and beans to the pan.
• Stir-fry the vegetables for 3 to 4 minutes.
• The intention here is to ensure you don't lose your crunch while allowing the cooking to penetrate and intensify the flavour of the vegetables.
• When the vegetables are cooked, add the pre-prepared rice into the pan and gently mix everything together as well.
• Be gentle now, as you do not want to break the rice grains.
• Season the mixture with two tablespoons of soy sauce, one tablespoon of red chilli sauce, 1 tablespoon of tomato ketchup, and salt to taste.
• Stir-fry for another 2 to 3 minutes, allowing the sauces to come around the rice and evenly give a lovely mix of flavors.
• Finally, fold the prepared vegetable Manchurian balls in the rice mixture gently.
• Now cook everything together for another 2 minutes, allowing the flavours to infuse.
• The crunchy texture of Manchurian balls, along with flavoured rice, makes a quite satisfying dish that does look, feel, and taste rather hearty but delicious, too. For a final touch to your recipe of rice Manchurian, garnish it with some chopped spring onion greens.