Ingredients with Measurements:
- 2 cups cooked rice
- 1 cup cauliflower florets
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp ginger powder
- 1/2 cup water
- 2 tbsp vegetable oil
- 1/2 onion, chopped
- 1/2 bell pepper, chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp tomato ketchup
- 1 tsp chili sauce
- 1 tsp vinegar
- 1/4 tsp sugar
- Salt and pepper to taste
- 2 green onions, chopped
Special equipment needed: None
Step-by-step instructions:
1. In a bowl, mix together all-purpose flour, cornstarch, salt, black pepper, garlic powder, and ginger powder.
2. Add water to the bowl and mix well to form a thick batter.
3. Dip the cauliflower florets in the batter and coat well.
4. Heat vegetable oil in a pan over medium-high heat.
5. Add the coated cauliflower florets to the pan and fry until golden brown.
6. Remove the cauliflower florets from the pan and set aside.
7. In the same pan, add chopped onion, bell pepper, and minced garlic. Saute for 2-3 minutes.
8. Add soy sauce, tomato ketchup, chili sauce, vinegar, sugar, salt, and pepper to the pan. Mix well.
9. Add the cooked rice to the pan and mix well with the sauce.
10. Add the fried cauliflower florets to the pan and mix well with the rice.
11. Garnish with chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 6g
Carbohydrates: 45g
Protein: 5g
Substitutions for ingredients:
- Cauliflower can be substituted with broccoli or any other vegetable of your choice.
- Soy sauce can be substituted with tamari or liquid aminos.
- Tomato ketchup can be substituted with tomato paste or tomato sauce.
- Chili sauce can be substituted with hot sauce or sriracha sauce.
- Vinegar can be substituted with lemon juice or lime juice.
Variations:
- Add scrambled eggs to the fried rice for a protein boost.
- Use brown rice instead of white rice for a healthier option.
- Add diced chicken or shrimp to the fried rice for a non-vegetarian version.
Tips and tricks:
- Make sure the cauliflower florets are dry before dipping them in the batter.
- Fry the cauliflower florets in batches to avoid overcrowding the pan.
- Use leftover rice for this recipe to save time.
- Adjust the amount of chili sauce according to your spice preference.
Storage instructions:
- Store the leftover fried rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fried rice in a microwave-safe dish for 2-3 minutes or until heated through.
Presentation ideas:
- Serve the fried rice in a bowl or on a plate.
- Garnish with chopped green onions or sesame seeds.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Serve with a side of stir-fried vegetables or a salad.
Suggested side dishes:
- Stir-fried vegetables
- Salad
Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the fried rice is too dry, add more sauce to the pan and mix well.
Food safety advice:
- Make sure the cauliflower florets are cooked through before consuming.
- Store the leftover fried rice in the refrigerator and consume within 3 days.
Food history:
- Gobi Manchurian is a popular Indo-Chinese dish that originated in India.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot as a main course.
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Region: Indian