I have fond memories of this dish. Back in my campus days, there was a cafe called ‘Pine Breeze.’ It was right next to the school gate and served the most delicious food. From usual Kenyan fare like fries, Ugali and sukuma wiki (which was delicious by the way), yummy pilau, thick noodles served either with veggies or shredded chicken and their fried chicken was great too. One of my friends was a a huge fan of their masala fries, but for me, it was the noodles and the fried rice, and this HOT chilli sauce they served their food with, WEH! Anyway, it was there I got introduced to today’s dish which falls under Indo- Chinese cuisine. There are so many recipes online on how to make this but I like this version best from Cooking Shooking on Youtube.
I don’t make this dish often but it is a nice way to get the kids eat their vegetables, they can help make it and it makes a perfect ‘meatless Monday’ meal. Let’s get started shall we?
For the vegetable balls, I used I cup each of red onion, red cabbage, carrot, green caspicum, (all grated), spring onions and green beans, chopped finely, salt and white pepper, corn flour and wheat flour each about 3 tablespoons, and 1 tbsp of ginger garlic paste. Add them in a large bowl and mix gently till they get sticky. Mix till they get to a consistency as described in the video; not too wet, not too dry.Form them into little balls as you heat your oil.Deep fry then in medium heat till they turn a golden brown, mine looks darker because of the red cabbage. Let them drain on a paper towel.They should be cooked inside but not doughy, so remember not to add too much flour when mixing.
Meanwhile you can get started on the rice, soak the rice for twenty minutes, drain then boil in salted water then drain when al dente. Let it cool completely.
For the fried rice, our ingredients are cooked and cooled rice, finely chopped green beans, onions, carrots, courgette and eggplant.
The best thing about fried rice, is that there are really no strict rules, you use what you have on hand and it all comes together so wonderfully.
As the rice cools, let’s get started on the Manchurian gravy.
Cubed onion, green capsicum, white part of spring onions and ginger garlic paste. Sauces are ketchup, apple cider vinegar, soy sauce and a pinch of sugar. Also, 3 tablespoons of corn flour.Heat oil till really hot, add the ginger garlic paste, mix well then add the onions and capsicum, mix well. Keep the heat high, then add the sauces; some soy, ketchup and a spoonful of apple cider vinegar. Mix well, add some three cups of water and let boil.Dissolve the cornflour and stir till it thickens to your liking, it should look glossy. Then add the vegetable balls. I like this consistency. Check on seasoning.
Now we can fry our rice. Heat oil in another deep saucepan, add the onions. mix well and add the chopped vegetables and mix well all on high heat.
Don’t let the veggies overcook.Add a tablespoon of soy sauce, mix well then add rice. Keep the heat on high.Add the rice and mix well till it is cooked, heated though and coated with the soy sauce colour. it smells so good at this point. I had added some salt to the rice but be careful as soy sauce is really salty.Plate your meal, and garnish with the green part of the spring onions. This is so yummy.
I skipped chilli sauce because of the kids.
This is not a difficult meal to make, quick to put together and is a great way to spice up some leftover rice. Give it a try!
MY KAMPALA NOTEBOOK 
Ever revolutionary meals, delicious.
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