Corn Manchurian Fried Rice

Ingredients

• For Corn Manchurian:
• Sweet corn - 1 1/4 cups, coarsely ground
• Maida - 2 tbsps
• Corn flour - 1 tbsp
• Ginger garlic paste - 1 tsp
• Green chilies - 1, finely chopped
• Coriander leaves - 1 tbsp, finely chopped
• Salt to taste
• Oil for deep frying
• For Fried Rice:
• Raw rice - 1 1/4 cups, cooked till each grain is separate or use left over cold rice
• Spring onions - 3, finely chop the whites and greens
• Carrot - 1, (small) finely chopped
• Capsicum - 1, (small) finely chopped
• Garlic - 3 cloves, finely minced
• Dry red chilies - 2, tear into pieces
• Soy sauce - 1/2 tsp
• Vinegar - 1 tsp
• Pepper powder - 1/2 tsp
• Salt to taste
• Cooking oil - 1 tbsp
• Heat oil for deep frying the corn manchurian. While the oil is heating, take a bowl and mix in the coarsely ground sweet corn, green chilies, ginger garlic paste, coriander leaves, salt, maida and corn flour. Make small balls and deep fry to a golden brown shade. Drain the manchurian and place on absorbent paper. Keep aside.
• In a cooking vessel, heat oil, add the minced garlic and saute for a few seconds. Add dry chilies and spring onion whites and saute on high flame for 2 mts, tossing the contents constantly.
• Add the finely chopped carrots, beans and capsicum and saute for 7 to 8 mts on high flame, constantly mixing the contents so that they do not burn. Add salt, vinegar, pepper powder and soy sauce and mix.
• Add the corn manchurian and mix. Add the cooked rice and mix well for a mt. Adjust salt and turn off flame.
• Remove onto a serving bowl and garnish with spring onion greens.