Cauliflower Manchurian fried rice in garlic butter
Indian + Chinese cuisine · Curries With Bumbi · ♥ 982 likes · 18.6K views · 6 min video
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Read about rice in the BrightCulinary Book
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Ingredients
Method
Techniques
- 280 g cauliflower
- 2 cup rice
- 1½ tbsp butter
- 5 cloves garlic
- 123 g chopped onions
- ½ whole green capsicum
- ½ whole red capsicum
- 2 tbsp soy sauce
- 1 tbsp tomato ketchup
- 1 tsp hot sauce or red chili sauce
Cut the cauliflower into small florets, add a teaspoon of salt and boiling water, and let sit while prepping.
- 1 tsp salt
- boiling hot water
Cook the rice as usual in a rice cooker and spread on a tray to cool completely; cold or leftover rice is best.
- 1 tsp soy sauce
- 1 tsp hot sauce or red chili sauce
- salt
- ¼ tsp coarsely crushed black pepper
- 2 tbsp flour
- 2 tbsp corn flour or cornstarch
Add soy sauce, hot sauce, a pinch of salt, crushed black pepper, flour, corn flour and grated ginger and garlic; mix until each floret is coated thinly.
- 1 tsp finely grated ginger
- 1 tsp finely grated garlic
- oil
Heat oil beforehand. Deep fry (or shallow fry) the cauliflower over medium heat in a single layer, in batches, until golden brown; crowding makes them stick, go soggy and soak up oil.
- 1 tbsp oil
Pour off most of the oil, leaving a tablespoon in the wok; add butter, then garlic not chopped too fine, and fry on low heat until golden brown.
- 1 tsp grated ginger
- salt
Add a teaspoon of grated ginger and chopped onions and raise to medium; add chopped red and green capsicum and a pinch of salt and fry on medium-high a minute or two without letting them go mushy.
- black pepper
Add soy sauce, tomato ketchup and hot sauce, then the fried cauliflower and a little black pepper.
Sauce and the Manchurian
- oil
- salt
- green onions
- soy sauce
Add the rice with a little oil, a tiny pinch of salt and green onions; stir on medium-high, adjust soy sauce, and stir 2 to 3 minutes. Finish with green onions.