• Prepare the Rice — Cook the rice ahead of time and let it cool slightly. Fluff it gently so the grains stay separate. Set aside.

  Tip — Day-old rice is even better. Refrigerated rice dries out slightly, which makes it ideal for fried rice. It absorbs the sauces better without becoming mushy.
  

MAKING MANCHURIAN BALLS

• In a mixing bowl, combine the shredded cabbage, shredded carrots, and chopped spring onions.

  Tip — Cabbage and carrots naturally release water. If the mixture feels too loose, add a little more cornflour. If it feels too dry, sprinkle in a few drops of water. Adjust the Manchurian mixture based on moisture.
  
• Add the white pepper powder, soy sauce, chili garlic sauce, cornflour, and salt.
  
• Mix everything together well until the vegetables are coated and the mixture holds together enough to shape.
  
• Take small portions of the mixture and shape them into small balls, about the size of a golf ball. You should get around 12-14 balls.
  
• Shape the balls tightly. Compact balls are less likely to break while cooking. Press them just enough so they hold together well.
  
• Grease an appe pan lightly with oil and place the balls in each cavity.
  
• Cook them over medium heat, turning occasionally, until golden brown on all sides.
  
• Remove and set aside.

  Tip — You can also deep-fry them if you prefer.
  

PREPARING RICE

• Slice vegetables evenly. Even cutting helps everything cook at the same speed and gives the dish a more polished look.
  
• Mise-en-place — Prep everything before you start. Chop the vegetables, mix the slurry, shape the balls, and measure the sauces beforehand so the cooking process feels smooth and stress-free.
  
• Heat 2 tablespoons of oil in a wide pan or wok. Add the ginger paste and garlic paste. Sauté for a few seconds until aromatic. Add the sliced carrots and cubed bell peppers.

  Tip — Cook on high heat. High heat helps the vegetables stay crisp and prevents the rice from steaming. It also gives the dish that signature fried rice taste.
  
• Cook for 1–2 minutes. Add the cubed onions and sauté for another 1–2 minutes. The vegetables should still have a slight crunch.

  Tip — Keep the vegetables slightly crisp. Overcooked vegetables lose both flavor and texture. The best fried rice has vegetables that still have a gentle bite.
  
• Add the chili garlic sauce, soy sauce, tomato ketchup, crushed chili flakes, and salt. Mix well so the vegetables are evenly coated.

  Pour in the cornflour slurry and stir continuously until the mixture thickens slightly into a light sauce.

  Tip — Use the slurry sparingly. The cornflour slurry is there to lightly glaze the rice, not make it sticky. Add only enough to give the rice a glossy finish.
  
• Gently add the cooked veg manchurian balls to the pan. Toss carefully so they get coated in the sauce without breaking.
  
• Add the boiled rice to the pan. Mix gently until the rice is fully combined with the vegetables, sauce, and manchurian balls. Gentle tossing is enough. Too much mixing can break the grains and make the rice mushy.

  Taste and adjust seasoning if needed.

  Tip — Add salt carefully. Since soy sauce already contains a lot of salt, it is always best to season gradually and taste as you go.

  Tip — Do not overcrowd the pan. If too many ingredients are added at once, they release moisture and steam instead of frying. Use a wide wok or skillet for best results.
  
• Garnish at the end. A final sprinkle of fresh spring onion greens makes the dish look vibrant and adds a finishing touch.
  
• Serve immediately.
  
• This dish is at its absolute best when served hot, fresh off the stove, with the vegetables still crisp and the Manchurian balls warm and tender.