Reader's/Guest Post - Fried Rice and Gobi Manchurian

Mangala, a reader of this blog who then became a good friend of mine is a passionate cook. Apart from managing her house hold chores with two demanding teens, she does ribbon embroidery, creates different types of flowers and of course dishes out new recipes in her kitchen.  She has sent us finger licking Fried Rice and Gobi Manchurian recipe to share with rest of the readers of TOM and other blogger s. Here you go with the recipe and a picture...

Fried Rice

Ingredients :
Use same cup for measuring all ingredients

French Beans - 1 cup (snapped into 1" pieces)
Carrots - 1 cup (peel and cut into sticks or any shape you wish)
Bell Peppers - 1 cup (chopped into 1/2" pieces)
Cabbage - 1 cup (finely chopped)
Onion - 1 cup (finely chopped)
Spring Onion - 1 cup (finely chopped)
Garlic - 4 cloves (chopped finely)
Ginger - 1" finely (chopped finely)
Soy Sauce - 3 tsp
Rice- 2 cups
Green Chillies - 4 (slit) adjust according to your taste
Oil - As required
Salt- As required

Heat oil and sautee onions. When onions start changing it's color to brown add cabbage and sautee.
Next goes chilli into the pan followed by garlic and ginger and sautee till ginger gets crisp.
Add rest of the veggies and spring onions and fry them on high flame till vegetables are half cooked. Keep vegetables crunchy.
Add salt, soya sauce, and cooked rice and mix thoroughly. Switch off the stove and cover it till you serve.

Gobi Manchurian
My version of Gobi M which is already blogged can be seen here
Cauliflower - 1 (medium size)
Onion - 1 big finely chopped

Green Bell Pepper - 1/2 finely chopped
Ginger - 1" finely chopped
Garlic -  2 finely chopped
Salt, Vinegar and Tomato Sauce as per your taste
Oil for deep frying
Cornflour, orange food color and salt for batter

Clean cauliflower florets and microwave them for 1 min or less.
Make a thick paste of cornflour, orange food color and salt
Dip C.florets in above paste and deep fry till they are crisp and golden brown
In another pan heat oil and sautee onions, ginger, garlic, and bell peppers. Add salt and vinegar.
Add in salt, vinegar and mix. Add fried C.florets and mix well. Finally add tomato sauce and give a good stirr. Serve hot with fried rice.

Enjoyy your meal!



Anonymous said...

These are not real tastes of mysuru. We expect some traditional tasty foods of Mysuru(karnataka) region.

-Praveen, Bengaluru

Lakshmi said...

Hello Praveen,
You can browse many of the traditional recipes of Mysuru(Karnataka) origin on Taste of Mysore. We all need some change from traditional recipes and this post has just done that.

Unknown said...

Oh Thanks Lakshmi!!!!!!! i am elated....nicely written.....

FH said...

Well done Mangala. Both looks absolutely delicious.
As for the first comment, although these are not traditional Karnataka cuisine, they have become a integral part of Bangalore and Mysore cuisine. I know this for a fact when I was in B;lore, every restaurant had this on the menu, even people cooked Manchurian so often. I loved it! :)

Good job LG, thanks for introducing M to us.

YOSEE said...

Thank you, Mangala for the easy to follow recipes. I have never tried adding cabbage to fried rice ! Will try.

Finla said...

I think i would love to have the whole plate for myself. Looks so so yumm.

Unknown said...

looks yumm..I have seen small stalls selling fried rice and gobi manchurian in bangalore and mysore..and they are so yumm and the taste is so unique there..I agree with asha on this..Special thanks to mangala!!

Priya Suresh said...

Both dishes looks fantastic...feel like grabbing that whole plate..

Mona said...

Looks yumm!

Shama Nagarajan said...

yummy combo dear....

Kannada Cuisine said...

Nodi Lakshmi!! yen critics anta... So taste of Mysore andre bare adige post mado hage ilva? I wish people would be more constructive in their criticism instead of blindly dropping a comment

Cham said...

Lovely dish from Mangala! Look excellent!

Unknown said...

Thnq all!!!!! :-)..its a kind of encouraging...tnx again:)

Rekha said...

My daughter is a great fan of fried rice and I am sure she would love this recipe, Thanks fr sharing

Ash said...

All of us are kinda Indo Chinese as far as food is concerned..... We some how love that combo.... It pleases our pa;ates sp much that we are all ready for it 24/7..... I loved it.....


Shanthi Krishnakumar said...

Excellent combo and our family's alltime favourite

Rashmi said...

Wow! This is my favorite combo and just luv them - sometimes i do add scrambled eggs with this to make veg-egg fried rice :).
Nice presentation :)!


Champa said...

Lakshmi, I was passed on an award which I should pass on to 10 more bloggers. You are one of them. Please accept.

Ramya Vijaykumar said...

Hats off to Mangala, she is definitely multifaceted with all the hand work and such wonderful cooking!!! Fried rice and Manchurian a great combo...

notyet100 said...

platter looks so yummy,..

Vanamala Hebbar said...

Lovely recipe...its quite different. Nice one

Myvegfare said...

Hi Mangala, your fried rice and gobi manchurian both look so good!!, Good job LG!!

Anonymous said...


Not only restaurents, even road side 'gaaDis' also prepare manchurian. :) and I dnt think people cook manchurian often in homes. Its very rare. Me too love it .


Being a new person to this site, I had impression that this site is meant for authentic Mysuru region foods. Becoz these gobis, manchurians are not used as our 'foods'. So I commented like that.


Thank you.

- Praveen, Bengaluru

Unknown said...

wonderful information, I had come to know about your blog from my friend nandu , hyderabad,i have read atleast 7 posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a ton once again, Regards, Types Of MANCHURIAN

Lakshmi said...

Thanks Karan. Your Manchurian recipes too look yummy! Thanks for visiting Taste of Mysore.