Manchurian rice

Manchurian rice recipe (Veg Manchurian fried Rice)

Fragrant and hearty, this veg Manchurian fried rice features crispy Manchurian balls and rice cooked in a savory, rich sauce. It is packed with colorful veggies and is incredibly delicious and filling.

Manchurian rice is a classical fusion recipe made by tossing the long-grain rice in a Manchurian sauce. basically, a combination of 2 indo Chinese recipe which has the crunchy taste of a bowl of traditional fried rice and is loaded with Manchurian flavor.

It is packed with tons of flavor, satisfying, and relatively easy to make. We love pairing it with sweet potato spinach curry, yellow lentil dal, or Chinese food like this Chinese vegetable curry.

Manchurian is a popular Indian dish hugely influenced and adapted from Chinese cooking. It usually consists of deep-fried battered meat, like chicken or fish, cooked in soy sauce-based gravy. And Fried rice is also a popular recipe in India that people love to eat.

but both recipes can be combined together to form a unique rice recipe known as veg Manchurian fried rice recipe, offering the goodness of both recipes.

Ingredients for Manchurian rice

Manchurian balls:

  • 2 cup cabbage (shredded)
  • ¼ onion finely chopped
  • 3 tbsp spring onion (finely chopped)
  • 3 teaspoon Cornflour
  • 3 tablespoons all-purpose flour
  • 1 tbsp ginger-garlic paste
  • 1 tsp Kashmiri red chilli powder
  • 1 tbsp chili sauce
  • ½ teaspoon salt or to taste
  • Oil for frying

For fried rice

  • 1 cup basmati rice
  • 5 cup water
  • 1-inch ginger (chopped)
  • 2 clove garlic (chopped)
  • 1 chilli (slit)
  • 1 small Onion, cubed
  • 2 tbsp spring onion (chopped)
  • ¼ cup chopped capsicum
  • 2 tbsp cabbage
  • 1 carrot (finely chopped)
  • Salt to taste
  • ¼ cup corn flour slurry (cornflour and water mixed)
  • 2 tbsp oil
  • 1 tbsp soya sauce
  • 1 tsp vinegar
  • 1 tsp pepper powder
  • Garnish with spring onion greens

Instructions for Manchurian rice

Making Manchurian balls

  1. In a bowl add shredded cabbage, and carrots.
  2. Also add spring onion, chopped onion, red chilli powder, ginger garlic paste, chilli sauce, and ½ tsp salt.
  3. Stir until everything is just well combined.
  4. now add maida and corn flour.
  5. combine well forming a soft dough. if the dough is loose, then add a tbsp of maida and form a dough.
  6. Dampen your palms with some water or oil, divide the mixture into equal portions and shape them into balls.
  7. If you have trouble shaping them, add more flour, a teaspoon at a time to the mixture.
  8. Heat sufficient oil in a pan.
  9. deep fry in hot oil keeping the flame on medium. Stir occasionally, until the balls turn golden brown.
  10. drain off the Manchurian balls over kitchen paper and keep them aside.

Making vegetable fried rice

  1. Wash rice under running cold water till water runs clear. Soak rice for 20 minutes
  2. In a pan, add 5 cups of water, and salt.
  3. Bring water to a boil.
  4. Add the soaked rice and combine well. On a medium flame, cook the rice 80–90%. It takes between 8 and 10 minutes.
  5. Discard water from boiled rice and set aside
  6. in a large wok take 2 tbsp oil, 1 inch ginger, 2 clove garlic, 1 chilli, and 2 tbsp spring onion.
  7. Sauté for a minute.
  8. Add onions and saute for 1-2 minutes.
  9. furthermore add vegetables like carrot, cabbage, capsicum, and salt.
  10. stir fry on high flame without overcooking the vegetables.
  11. now lower the flame and add soya sauce and vinegar. Mix it well.
  12. add ¼ cup corn flour slurry. to prepare corn flour slurry, mix 1 tsp corn flour in ¼ cup water.
  13. Saute it well and Toss in veg Manchurian balls.
  14. stir fry until the balls are well coated with sauce.
  15. keeping the flame on high, add cooked rice, pepper powder. Mix well.
  16. Rice grains should not break during stir-frying by thorough mixing.
  17. Adjust seasonings. Top with green onions.
  18. Serve and enjoy while hot.

Serving Suggestions for Manchurian rice

this can be easily a balanced meal for your lunch box or tiffin box recipe as it has carbs from rice and fiber and protein from Manchurian balls.

You will love pairing it with sweet potato spinach curry, yellow lentil dal, or Chinese food like this Chinese vegetable curry.

Storing Suggestions

Manchurian balls can be stored for three months or kept in the refrigerator for up to a week. To avoid having to prepare these balls from scratch each time you make this fried rice, I suggest making them in bulk and freezing them.

Manchurian fried rice can be kept in the fridge for three to four days if it is sealed tightly.

Tips and variations

  • firstly, add vegetables of your choice to make the manchurian ball nutritious.
  • cook vegetables on high flame.
  • also, adding corn flour slurry will act as a saucy mixture to the fried rice.
  • also, adding corn flour slurry will act as a saucy mixture to the fried rice.
  • additionally, stir fry on high flame without overcooking.
  • I use basmati rice here, but you can use other long or medium-grain rice like Jasmine rice or brown rice.


  • Can I cook Manchurian balls in the air fryer?

You can, indeed! Place Manchurian balls in a single layer and cover the air fryer with parchment paper. At 200C/400F, bake them for 20 to 25 minutes, rotating them halfway through.

  • Can I prepare fried rice with freshly cooked rice?

Fried rice can be made with freshly cooked rice. The key is to spread the rice out on a sizable plate or baking sheet and allow it to cool completely before using. You can ensure that your fried rice won’t be mushy or clumpy by doing this.


Calories 464kcal
Fat 34g
Carbohydrates 39g
Protein 4g
Vitamin A
Vitamin C
Calcium 28mg

Manchurian rice

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