Schezwan Fried Rice with Vegetable Manchurian

Recipe by Cook's Hideout

Blogging Marathon# 47: Week 3/ Day 2 Theme: Combo Dishes Dishes: Fried Rice with Manchurian For Day 2 of combo dishes, I made this super popular Indo-Chinese combo, Schezwan Fried Rice with Vegetarian Manchurian.My husband loves ordering manchurian whenever we go out to Indian restaurants and he keeps asking me to make it at home too. But I keep postponing because manchurian are typically deep fried and I try to keep away from deep frying as much as I possibly can. So when I saw this combo on Valli's list, I knew it was time to try these delicious dishes...

Ingredients

• 3 cups Rice (Cooked - preferably cooked at least 2~3 hours in advance or overnight)
• 1 cup cabbage (- thinly sliced)
• 1 carrot (- medium, thinly sliced)
• (1.25l) fish stock (- thinly sliced)
• (1.25l) fish stock
• (1.25l) fish stock (/ - chopped)
• 1 ginger (" piece, finely grated)
• 2 cloves garlic (- minced)
• 2 ~ 3 tbsps Schezwan Sauce (- (adjust as per taste))
• to taste Salt Pepper (&)

Method

1. Heat 2tbsp oil in a large bottom pan or a wok; add the grated ginger and minced garlic. Saute for 30 seconds or until fragrant.
2. Add all the vegetables and cook on medium-high flame until crisp tender, about 6~8 minutes.
3. Stir in the Schezwan sauce and mix well, cook for 1 minute.
4. Add the cooked rice and salt. Mix well to combine. Fry for another 3~4 minutes. Serve hot along with vegetable manchurian for a delicious and filling meal.

View the recipe instructions at Cook's Hideout