Corn Manchurian Fried Rice

Cooking Time: 40 mins
Servings: 4

Ingredients

For Corn Manchurian:

  • Sweet corn - 1 1/4 cups, coarsely ground
  • 2 tbsp Maida
  • Corn flour - 1 tbsp
  • Ginger garlic paste - 1 tsp
  • 1 green chili, chopped finely
  • Oil for deep frying
  • ¼ cup chopped coriander leaves
  • Salt to taste

For Fried Rice:

  • Raw rice - 1 1/4 cups
  • Spring onions - 3, finely chop
  • Carrot - 1, Capsicum - 1 finely chopped
  • Garlic - 3 cloves, finely minced-
  • Dry red chilies - 2, tear into pieces
  • Soya sauce - 1/2 tsp
  • Vinegar - 1 tsp
  • Pepper powder - 1/2 tsp
  • Salt to taste
  • Cooking oil - 1 tbsp

Method

  • Heat oil for deep frying the corn manchurian. While the oil is heating, take a bowl and mix in the coarsely ground sweet corn, green chilies, ginger garlic paste, coriander leaves, salt, maida and corn flour. Make small balls and deep fry to a golden brown shade. Drain the manchurian and place on absorbent paper. Keep aside;
  • In a cooking vessel, heat oil, add the minced garlic and saute for a few seconds. Add dry chilies and spring onion whites and saute on high flame for 2 mins;
  • Add the finely chopped carrots, beans and capsicum and saute for 7 to 8 mts on high flame, add salt, vinegar, pepper powder and soy sauce and mix;
  • Add the corn manchurian and mix. Add the cooked rice and mix well for a min.
  • Remove onto a serving bowl and garnish with spring onion greens.