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Veg Manchurian Rice

3.67 from 9 votes
Total: 45 minutes
Serves 4 PEOPLE

Veg Manchurian Rice

Being a foodie, I always experiment with different ways to create simple and easy dinner meals for a busy week night. With some cabbage and shredded carrots sitting in my refrigerator, thought of a yummy and hearty dinner recipe.

Prepared veg manchurian balls, chopped some veggies, boiled some rice and I was on my way to prepare a delicious – Veg manchurian rice recipe. This full flavored one pot meal is loaded with colorful combination of veggies, spicy sauces and veg manchurian balls.

By looking at the recipe, it may look like a lot of work, but believe me it’s actually pretty simple and easy. Once veg manchurian balls are cooked, set them aside. Chop veggies of your choice, saute them, mix in the sauces, rice and your dish is ready. As per one’s taste sauces in the recipe can be adjusted. Like it extra spicy, stir in more chili garlic sauce.

When veggies are half cooked, add cornflour mixture and this will give veggies a thick sauce like consistency. Mix in manchurian balls and coat them well in this sauce. Finally mix in boiled rice, adjust seasonings and veg manchurian rice is ready.

While you are here also try out – Veggie szechuan noodles , Gobi Manchurian, Veg manchurian recipe, Spicy veg noodles.Veg Manchurian Rice

Veg Manchurian Rice

3.67 from 9 votes
Mixed vegetable balls along with rice is tossed in soy tomato based sauce is a popular Indo - Chinese recipe. Enjoy the healthy version of non fried manchurian balls.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4 PEOPLE



  • 2 cups Boiled rice
  • 1 cup Red and Green Capsicum, cubed
  • 1/4 cup Sliced carrots
  • 1 small Onion, cubed
  • 1/4 cup Chopped spring onions
  • 1 teaspoon Garlic paste
  • 1 teaspoon Ginger paste
  • 1.5 teaspoon Chili Garlic sauce
  • 2.5 - 3 teaspoon Soy sauce
  • 1.5 teaspoon Tomato Ketchup
  • 1/2 teaspoon Crushed chili flakes
  • 3 teaspoon Cornflour Mixed with enough water to make a thin paste
  • Salt to taste
  • 2 tablespoon Olive oil


  • 3/4 cup Thinly shredded cabbage
  • 1/4 cup Thinly shredded carrots
  • 1 Soy sauce Chopped spring onions
  • 1/4 teaspoon White pepper powder
  • 1 tablespoon Soy sauce
  • 1/2 teaspoon Chili Garlic sauce
  • 2 tablespoon Cornflour
  • Salt to taste
  • 2 tablespoon Olive oil



  • Assemble: all the ingredients.
  • In a bowl add shredded cabbage, and carrots.
  • Add rest of the ingredients one by one.
  • Mix it well.
  • Grease your hands and start forming small golf size balls.
  • This batter will make 8-9 manchurian balls. (This pic belongs to Veg manchurian recipe, so not be confused with the quantity).
  • Grease a appe pan and place manchurian balls in each cavity.
  • Flip and cook evenly from all the sides until golden brown in color.
  • Another option would be to deep fry these manchurian balls. Once manchurian balls are ready set them aside.


  • Assemble: all the ingredients.
  • And the sauces.
  • And boiled rice.
  • Heat olive oil in a pan. Add ginger - garlic paste. Add shredded carrots and cubed capsicums. Saute for 1-2 minutes.
  • Add onions and saute for 1-2 minutes. Mix in chili garlic sauce.
  • Add rest of the sauces, cornflour mixture and spices. Mix it well.
  • Toss in veg manchurian balls.
  • Add boiled rice.
  • Mix until well blended. Adjust seasonings.
  • Top with green onions.
  • Serve hot and enjoy!!
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Main Course
Cuisine: Indian

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  1. Subhi says:

    Putting manchurian in a rice and making a pulao out of it is really creative. Kudos to your ideas and will surely try it!

  2. Rashmi says:

    Your recipes are very easy to understand. Honestly, I am a huge video fan but I am checked your website you visuals are far better than a video. Thanks Ruchi for putting in so many pics and your pics load very fast. Tried my hand on manchurian rice and came out perfect and yummy. My kids loved the meatless meatball rice. Thanks, thanks and many thanks to you!!

  3. Sunitha says:

    Hi Ruchi,

    The receipe looks yum.. Is it possible to bake the manchurians? If so, could you please mention the temperature?

    • RK says:

      Thanks Sunitha! You gave me nice idea for my next recipe post. In fact I have tried the baked method and it is equally good and tasty. Preheat oven @350 degree F, arrange the manchurian balls in a baking tray or muffin tray and bake for 30-40 minutes. For a deep brown color, BROIL manchurian balls for 2-3 minutes BUT KEEP A WATCHFUL EYE, do not leave them unattended as they will get burned. ๐Ÿ™‚

  4. tanya says:

    Lovely reciepe

  5. Karishma Gureja says:

    I was wondering what i would do with leftover Manchurian balls from the party. And hey.. It’s brilliant idea to make Manchurian fried rice!! Thank you soooo much.

  6. JS says:

    This came out very well! I was frying your veg manchurian and was feeling too lazy to make fried rice separately. I came across this recipe, and it worked wonderfully. I think it would make a great potluck dish as well.

  7. Poonam says:

    Thanks for the recepi which i m looking for…