Healthy recipe of Singaporean fried rice with Manchurian
Preparation Time: 30 MIN | Total: 45 MIN | Serving: 2
Ingredients
- Basmati rice 60
- Green peas 10
- capsicum 10
- Salt 2.5
- Oil 10
- Pepper powder 2.5
- Spring onion 10
- French beans 10
- carrot 10
- cabbage 10
- Garlic 3 no
- Curry leaves 2-3 no
- Ajinomoto 0.5|
- Soya sauce 2.5 ml
- Kashmiri red chili
For Manchurian:
- Soya chunks 6.6
- Corn starch 5.5
- Pepper whole 05
- Ginger garlic paste 3.3
- Soy sauce 8
- Oil 1.5
- Green chilies 0.5
- Kashmiri red chilies 0.5
- Onion stalk 1/4no.
- Onion 5.5
- Capsicum 5.5
- Tomato ketchup 11
- Vinegar 3.7
- Garlic 1no.
Steps
For the rice:
- Heat oil in a pan.
- Add crushed garlic, onion, Kashmiri red chili, curry leaves, and stir fry till golden brown.
- Add all the vegetables and stir fry it for 1 min.
- Add all the seasoning and rice, and then stir fry it for 2 mins.
- Garnish it with spring onion and serve hot.
For Manchurian:
- Boil the soy granules in enough water and salt till soft.
- Drain the excess of water and keep aside.
- Squeeze the soy chunks to remove the excess of water and let them dry in a plate.
- Dice all the vegetables.
- Soak the Kashmiri chilies in water for an hour or 2.
- Grind the chilies with a little amount of water to make the red chili paste
- In a wok, heat oil add ginger garlic paste and the chopped garlic cloves in.
- Then add in the onion and sauté. Add the other vegetables.
- Once partially cooked add in the sauces. Make a paste with the cornflour and the water drained from the soy chunks.
- Add enough water to make the gravy thin. Add in the salt and pepper.
- In the end, add in the boiled soy chunks and serve hot.
Nutritional Facts
| Energy | 380kcal |
| Protein | 7.1gm |
| Carbohydrates | 54.5gm |
| Fats | 13.5gm |
