non-vegetariandairy-free
indo_chinese
Chicken Manchurian Gravy with Veg Fried Rice
35 min
793 cal
40gProtein
90gCarbs
29gFat
2Recipes
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Crispy corn and tangy Schezwan fried rice - an energy-giving combo that's kid-approved!
A perfect party snack that's irresistibly crunchy and packed with flavor. Sweet corn kernels are fried to golden perfection and tossed with colorful bell peppers, onions, and a zesty sauce.
Serving size: 1 cup
A fiery and flavor-packed Indo-Chinese classic. Perfectly cooked rice tossed with crisp vegetables and a bold, spicy Schezwan sauce, this dish comes together in minutes for a satisfying meal.
Serving size: 1 cup
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Crispy corn and tangy Schezwan fried rice - an energy-giving combo that's kid-approved!
This indo_chinese dish is perfect for lunch. With 1174.8500000000001 calories and 20.25g of protein per serving, it's a nutritious choice for your meal plan.
If using fresh corn, boil it for 3-4 minutes. If using frozen, thaw and boil for 2 minutes until just tender. Drain the corn completely in a colander. Pat dry with a kitchen towel to remove all excess moisture. This is crucial for a crispy coating.
In a large mixing bowl, combine the corn flour, rice flour, all-purpose flour, 1/2 tsp salt, and black pepper powder. Add the dry, boiled corn kernels to the flour mixture. Toss well until each kernel is evenly coated. If the mixture is too dry, sprinkle 1-2 teaspoons of water to help the flour stick, but do not make a wet batter.
Heat oil for deep frying in a kadai or deep pan over medium-high heat. Once the oil is hot, carefully add the coated corn in small batches. Do not overcrowd the pan. Fry for 4-5 minutes, stirring occasionally, until the corn is golden brown and crispy. Be cautious as kernels can sometimes pop in hot oil. Remove the fried corn with a slotted spoon and drain on a plate lined with paper towels.
Heat 1 tbsp of oil in a separate wok or large pan over high heat. Add the chopped ginger, garlic, and green chili. Sauté for 30 seconds until fragrant. Add the diced onion and bell peppers. Stir-fry for 1-2 minutes until they are slightly tender but still have a crunch.
Lower the heat to medium. Add the soy sauce, red chili sauce, vinegar, 1/4 tsp salt, and sugar to the wok. Mix everything well. Immediately add the fried corn kernels to the sauce. Toss quickly for about 30-60 seconds to coat the corn evenly without making it soggy. Garnish with chopped spring onion greens and serve immediately while it's hot and crispy.
Prepare Ingredients (Mise en Place): Ensure all vegetables are chopped, aromatics are minced, and sauces are measured out. Break up any clumps in the cold, cooked rice with your fingers or a fork. This entire process is very fast, so having everything ready is key.
Heat the Wok: Place a wok or a large, heavy-bottomed skillet over high heat. Add the sesame oil and swirl to coat. Wait for about 30-60 seconds until the oil is shimmering and very hot.
Sauté Aromatics: Add the finely chopped ginger, garlic, and slit green chilies to the hot oil. Stir-fry continuously for about 30 seconds until they release a strong aroma. Be careful not to burn them.
Stir-fry Hard Vegetables: Add the diced carrots and french beans to the wok. Stir-fry on high heat for 1-2 minutes. They should be slightly tender but still have a crisp bite.
Stir-fry Soft Vegetables: Add the diced capsicum and shredded cabbage. Continue to stir-fry for another minute. The goal is to cook the vegetables quickly so they remain crunchy and vibrant.
Add Rice and Sauces: Add the cooled, separated rice to the wok. Pour the Schezwan sauce, soy sauce, and rice vinegar over the rice. Sprinkle with salt and black pepper powder.
Toss and Finish: Increase the heat back to high and toss everything together vigorously for 2-3 minutes. Use a spatula to constantly lift and turn the rice to ensure it's evenly coated with the sauce and heated through without getting mushy. Turn off the heat, stir in most of the chopped spring onion greens.
Serve Hot: Transfer the Schezwan fried rice to a serving bowl. Garnish with the remaining spring onions and serve immediately.