Experience a vibrant fusion of flavors with Gobi Manchurian Rice, where the irresistible crunch of golden fried cauliflower meets aromatic stir-fried rice in a spicy, umami-rich Indo-Chinese sauce. This mouthwatering street food favorite, inspired by classic chicken fried rice, brings an innovative vegetarian twist perfect for urban foodies or anyone looking to spice up their regular weeknight dinner. Fried gobi (cauliflower) florets bathed in a tangy, Manchurian-style sauce mingle with sautéed vegetables and fluffy basmati rice, resulting in a dish bursting with color, texture, and bold flavors.
Though this recipe brings together two classics—fried rice and crispy gobi manchurian—it’s surprisingly approachable if you have leftover rice or manchurian to repurpose. Quick stir-frying on high heat locks in the flavors, making every mouthful both comforting and electrifying. Whether served as a main or a show-stealing side, this dish is a true crowd-pleaser for vegetarians and those looking to explore fusion cuisine. Serve it piping hot and finish with bright spring onions for a restaurant-style touch right at home.
Gobi Manchurian Rice: Irresistible Indo-Chinese Cauliflower Fried Rice Fusion
Print RecipeIngredients
- 30 gobi florets (cauliflower)
- 1 tsp salt
- 3 cups hot water
- ½ cup maida (plain flour)
- 2 tbsp corn flour
- ½ tsp Kashmiri red chilli powder
- ½ tsp ginger garlic paste
- ½ tsp salt
- ½ cup water
- Oil for frying
- 4 tsp oil
- 3 cloves garlic, finely chopped
- 1 green chilli, slit
- ½ onion, finely chopped
- 4 tbsp spring onion, chopped
- ½ carrot, chopped
- 4 green beans, chopped
- ½ capsicum, chopped
- 1 tbsp vinegar
- 1 tbsp soy sauce
- 4 cups cooked basmati rice
- 1 tsp crushed black pepper
- ½ tsp salt
Instructions
Blanch gobi florets in 3 cups of hot water with 1 tsp salt for a few minutes, then drain.
Prepare a smooth batter with maida, corn flour, Kashmiri red chilli powder, ginger garlic paste, ½ tsp salt, and ½ cup water. Coat the gobi florets in the batter.
Fry the coated gobi in hot oil until golden and crisp. Set aside.
Heat 4 tsp oil in a large wok. Add chopped garlic and slit green chilli; sauté until fragrant.
Toss in finely chopped onion and half of the spring onions; stir-fry over high heat.
Add chopped carrot, green beans, and capsicum. Quickly stir-fry to retain their crunch.
Push veggies to the side; pour in vinegar and soy sauce. Stir well to blend with vegetables.
Add fried gobi florets, tossing gently to coat them in the sauces.
Mix in cooked basmati rice, sprinkle with crushed pepper and ½ tsp salt. Gently fold all ingredients together ensuring even distribution.
Finish with remaining spring onions and serve hot.
Notes
Tips:
For best results, use day-old or well-cooled rice to avoid soggy fried rice., Fry gobi florets until just crisp; use a preheated oven to keep them warm if prepping in advance., Feel free to swap in leftover paneer, mushrooms, or baby corn manchurian for a fun variation., For extra heat and flavor, stir in a tablespoon of schezwan sauce while stir-frying.