Corn Manchurian Rice

A rice dish with Indo-Chinese touch ! This is a variation of fried rice with corn Manchurian added to the rice along with the veggies.

Preparation time : 20 minutes

Cooking time :40 minutes

serves –  4

Ingredients :

1. Basmati rice – 2.5 cups (cooked till each grain is separate)
2. spring onion – 2
3. onion – 1
4. carrot – 1 (finely chopped)
5. green bell pepper(capsicum) – 1 (finely chopped)
6. beans – 100 grams (finely chopped)
7. garlic – 3 cloves
8. soy sauce – 1/2 teaspoon
9. vinegar – 1 teaspoon
10. ketchup – 1 tablespoon
11. pepper powder – 1/2 teaspoon

For Corn Manchurian

1.  sweet corn – 1.5 cups (coarsely ground)
2.  Maida – 1 tablespoon
3. cornflour – 1 tablespoon
4. ginger-garlic paste – 1 teaspoon
5. green chillies – 1 , finely chopped
6. coriander leaves – 1 tablespoon , finely chopped
7. salt

Method:

Step 1:

Take a mixing bowl and combine all the ingredients required to make the corn Manchurian .Make balls. Heat oil in a pan . Deep fry these balls until golden brown. Keep it aside. (alternatively , balls can be fried in a paniyaram pan ; which requires only little oil for frying)

Step 2:

In a vessel , heat oil. Add garlic and saute for a minute.Add spring onions and onion and saute well. Add in carrot, capsicum and beans and saute for 7-8 minutes on a high flame.Once the veggies are cooked and crispy, add soy sauce , vinegar, ketchup, pepper powder and salt.

Step 3 :

Add in Fried Manchurian balls. Mix well. Finally add cooked rice and give it a good mix .

 

Explore here for other rice dishes at b2d