Corn Manchurian Fried Rice


Corn Recipes – Corn Manchurian Fried Rice

corn manchurian fried rice
Corn Manchurian Fried Rice

Its been a while since I prepared a rice dish with an Indian Chinese touch. I had prepared Corn manchurian as an evening snack for Nehal. There are hardly any corn recipes on my blog and I was hoping to blog Corn Manchurian but realized that my hubby had taken the camera with him and hence I could not take any pictures.

I refrigerated the left over Corn Manchurian hoping to give it a make over. On busy or lazy days when you want to spend less time in the kitchen, left overs come to the rescue. Today was one such day and I decided to use left over rice and manchurian to make a quick one pot meal. A flavorful recipe with minimal ingredients using Indian Chinese cooking technique and spices.

corn recipes
Indian Chinese style fried rice with corn manchurian

Corn Manchurian Fried Rice

  Prepare time:
 Cook:
 Serves: 4

 Main Ingredients:

  •  sweet corn
  •   rice

 Ingredients

  •   For Corn Manchurian:
  •   Sweet corn - 1 1/4 cups, coarsely ground
  •   Maida - 2 tbsps
  •   Corn flour - 1 tbsp
  •   Ginger garlic paste - 1 tsp
  •   Green chilies - 1, finely chopped
  •   Coriander leaves - 1 tbsp, finely chopped
  •   Salt to taste
  •   Oil for deep frying
  •   For Fried Rice:
  •   Raw rice - 1 1/4 cups, cooked till each grain is separate or use left over cold rice
  •   Spring onions - 3, finely chop the whites and greens
  •   Carrot - 1, (small) finely chopped
  •   Capsicum - 1, (small) finely chopped
  •   Garlic - 3 cloves, finely minced
  •   Dry red chilies - 2, tear into pieces
  •   Soy sauce - 1/2 tsp
  •   Vinegar - 1 tsp
  •   Pepper powder - 1/2 tsp
  •   Salt to taste
  •   Cooking oil - 1 tbsp

Method for making Corn Manchurian Fried Rice

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 mts, tossing the contents constantly.
Add the finely chopped carrots, beans and capsicum and saute for 7 to 8 mts on high flame, constantly mixing the contents so that they do not burn. 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 mt. Adjust salt and turn off flame.
Remove onto a serving bowl and garnish with spring onion greens.

Tips

  •   You can add finely chopped beans, cabbage and cauliflower to boost nutrition quotient.

By
Published:

Corn Manchurian Fried Rice is a gem among corn recipes while veg fried rice and vegetable manchurian are some of the best vegetarian Indian chinese recipes.

11 thoughts on “Corn Manchurian Fried Rice

  1. do we grind raw corn or boil it first? Also, what happens if we add more cornflour? as in, ur recipie for the other manchurians says 2tbsps cornflour. so is this recipie,in any way, different than the others?

    1. No need to boil the sweet corn, use raw. The quantity of cornflour will depend on the quantity of sweet corn. It helps to bind the mixture.

      1. Thanks for the reply. I notice you mentioned to coarsely grind the sweet corn in the recipie and ur response is contradictory. please clarify.

  2. Hi… I must say corn manchurian turned out simply awesome… Fried rice was also nice, but we loved the manchurian… it can be perfect evening snack with tea… loved it…

  3. Hi. How are you? Tasty corn manchurian, but I want to ask one question: in corn manchurian fried rice, how much salt has to be put in?

        1. hi dear, of course i remember u , not only u everyone , only some keep touching some not , may be also busy , no need to thanks, we re friends

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