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You are here: Home / Fried Rice Recipes / Vegetable Fried Rice-Baby Corn Manchurian-Indo Chinese Recipes

Vegetable Fried Rice-Baby Corn Manchurian-Indo Chinese Recipes

November 23, 2015 47 Comments

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Recipe for Vegetable Fried Rice and Baby Corn Manchurian

I am a huge fan of Indo-Chinese food. Though I hadn’t tried any of the recipes before, one day I had this obsessive need to make gobi manchurian. I set out to the wet market but to my huge disappointment, they were out of cauliflower. A bit disappointed, I headed over to the supermarket to get milk, and there in the chiller was a packet of baby corn. A particular evening in Hyderabad flashed through my memory and I knew the answer. Baby corn manchurian!


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I also needed the quintessential ingredient for Chinese cooking – Soy sauce. There were about a dozen varieties in the supermarket and I picked one which I thought would be closest in taste to the one and only kind available in India – Sil Soy Sauce!

Here is the simple meal I made. It came out mild and tasty.

Fried Rice


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Vegetable Fried Rice Recipe
Serves 2

Ingredients for vegetable fried rice:

Cooked Basmati rice – 2 cups

Chopped carrots – 1/2 cup

Chopped beans – 1/2 cup

Chopped onions – 1/2 cup

Capsicum – half of a medium sized one

Ginger garlic paste – 1 tbsp

Soy sauce – 2 tbsp

Pepper – 2-3 tsp

Oil – 2 tbsp

Salt – to taste

How to Make Vegetable Fried Rice:

1. Heat the oil in a pan and lightly saute the onions till translucent.

2. Add the ginger garlic paste and fry for another minute.

3. Now add the carrots and beans and keep frying till the vegetables are half cooked.

4. Next add the capsicum and pepper and mix well.

5. Increase the heat to maximum and pour the soy sauce in, stirring continuously. Keep stirring for 10-15 seconds and then lower the heat.

6. Add the cooked rice with required salt and mix well. Let it fry for another 3-4 mins and then remove.

How to Make Baby Corn ManchurianPin
This is a dish I have only tried in restaurants. I have never tasted a home-made version so I was a bit apprehensive. I followed my sister’s recipe for Gobi Manchurian and that I have tasted and verified is yummy! So I am just replicating her recipe here, for easy reference, with slight changes in quantity.

Ingredients for Baby Corn Manchurian

(Serves 2)

Baby corn – about 10-12, cut into half.

For the batter

Cornflour – 2 tbsp

Maida – 4 tbsp

Ginger garlic paste – 2 tsp

Crushed shallots – 2-3 (optional)

Chilli powder – 1/2 tsp

Salt

For the gravy

Ginger garlic paste – 2 tsp

Capsicum – 1/2 of one, cubed

Onion – 1, cubed

Soy sauce – 2 tbsp

Pepper powder – 1 tsp

Cornflour – 1 tsp, mixed in half cup water

Spring onion – to make your dish look prettier and smell nicer – optional

Salt – add ONLY after checking because the soy sauce has salt in it!

How to Make Baby Corn Manchurian:


1. Make a thick batter with all the ingredients. Add the halved baby corn in this and deep fry till golden brown. Set aside on a kitchen towel to drain excess oil.

2. Heat some oil in a pan and fry the ginger garlic paste for about 10 seconds. Add the onions and saute for another minute. Then add the capsicum and saute for another minute. Its important not to brown them and retain the crunch.

3. Increase the heat to maximum and add the soy sauce mixing well for about 30 seconds. Lower the heat, add pepper powder and the fried baby corn pieces. Mix well.

If you want a dry dish to serve as an appetizer, or just prefer it that way, you can stop at this stage and serve it. If you want some gravy then proceed to step 4.

4. Pour in the cornflour+water mixture and stir well. Don’t let it boil. Cornflour tends to thicken the gravy so remove once you have mixed it in.

5. Garnish with some spring onions and serve hot.

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By nags Filed Under: Fried Rice Recipes, Uncategorized

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Comments

  1. Devi Raman

    February 23, 2013 at 11:42 am

    I got a packet of fresh baby corn, its not frozen, so should I cook them before proceeding with the manchurian? Or, can I use them raw. One more question, is it ok to do shallow frying rather than deep frying. I've always done shallow frying with cauliflower and mushroom manchurian.

    Reply
    • Nagalakshmi V

      February 25, 2013 at 5:22 am

      i usually boil the baby corn for 10 mins in some water before making baby corn manchurian. if you want them to remain crisp, then you can avoid this step.

      Reply
  2. Aishwarya

    June 15, 2012 at 12:10 am

    Hi Nags, which brand of soya sauce do u use in Singapore. I find the ones available in Malaysia to be very thick. Couldn't find anything like the Ching sauce available in India.

    Cheers
    Aishwarya

    Reply
    • Nagalakshmi V

      June 15, 2012 at 12:31 am

      i have mentioned it in the post. i got sil soy sauce from mustafa for this post. now, i buy ching which is also available in mustafa i think but i bring mine back from india along with green chilly sauce

      Reply
  3. Ahilaa Ganesh

    November 25, 2011 at 7:25 am

    I have become a regular visit to your site!!! Hats off Nags!!! You have become my guru after my mom!!!

    Reply
  4. Nags

    November 25, 2011 at 8:24 am

    So sweet of you Ahila 🙂

    Reply
  5. Nags

    October 10, 2011 at 7:36 am

    the quantity of soya sauce is not enough to change the colour of the rice. that has been my experience. not sure if yours had a stronger colour or something.

    Reply
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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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