Pasta Manchurian in Fried Rice

I am happy to have come up with this delightful recipe though it was a last minute brain wave. For the 2nd day week 1 BM #26, after lot of mix-up and confusion, and with some inspiration from Srivalli, I tried this fusion recipe. My older one loved it and so did my husband. I am sure I am going to make different versions of this in the near future!

I had this cute Annellini pasta at home and so used it for this. I guess, any pasta would work, just that the pasta might need to be crushed a little to blend in with the mixture.

Ingredients - 

For the Pasta Manchurian - 
Annellini Pasta 1/2 cup
Cabbage, shredded 1/2 cup
Carrot, shredded 1/4 cup
Green Chillies ,Ginger and Garlic Minced 2 tsp
Chilli-Garlic Sauce (I used Sriracha) 1 tsp (or as needed)
Salt as needed
Corn Starch 2 Tbsp
Oil for Deep frying
For the Fried Rice - 
Rice, Cooked 1 1/2 cups
Oil 1 Tbsp
Vegetable Stock 1/4 cup
Soy Sauce 1 Tbsp
Vinegar  1 Tbsp (Optional - I didn't use) 
Chilli Garlic Sauce 2 tsp (I used Maggi Tomato Chilli Sauce)
Onion, sliced 1/2 cup
Ginger, grated 1 tsp
Garlic Grated 1 tsp
Salt as needed
Red pepper flakes as needed (I avoided)
Garnish with chopped spring onion.

Method Of Preparation -
For the Pasta Manchurian - 
Cook pasta al dente as per the instructions on the package, drain and set aside.

Boil the shredded cabbage and carrots and squeeze out the extra water and set aside the water as well. This water can be used as vegetable stock subsequently.

Mix in the squeezed vegetables, pasta, chilli-ginger-garlic paste, salt and Sriracha. Sprinkle cornstarch and mix well. The mixture needs to be just about moist. If it is runny, add more cornstarch.

Heat oil in a frying pan.

Pinch bite sized mixture and roll into a ball and set aside. I got about 22 bite sized balls for the quantity. 

When the oil is hot enough, fry these in batches until they are golden brown and crispy. Drain onto paper towels. 

Set aside all the fried manchurians.

To make the Fried Rice - 
In a pan, heat oil, fry the grated ginger and garlic for a few seconds and saute the sliced onions as well.

When the onions are golden brown, add the tomato-chilli sauce, the vegetable stock, salt, red pepper flakes if using, vinegar(if using) and soy sauce.

To this mixture add the fried manchurians and let the manchurians soak up the flavors.

Add in the cooked and cooled rice and mix so the flavors blend well with rice.

Serve warm topping it with chopped spring onion.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26. 


Preparation Time 45-50 min
Serves 2-3