Restaurant Style Desi Chicken Manchurian & Egg Fried Rice

Chinese is my all time favorite cuisine – this is what I used to say some years ago until I came here in Dubai and found out what real Chinese tastes like. We have tried a lot of restaurants that serve Chinese food here but the taste is somewhat different from the items we used to enjoy back home until I realized that the cuisine they serve there (in Pakistan )is basically Indo-Chinese rather than authentic Chinese.

Though I  really like P.F.Chang’s and Noodle House here but still, sometimes I crave for that spicy-desi type of Chinese I used to eat in Pakistan. And Dubai does not offer much options regarding this Indo-Chinese food hence the dilemma.

So the best alternative is to prepare and enjoy such kind of desi chinese in the comfort of your own home. That is exactly what I did last week when all I wanted to eat was spicy manchurian with egg fried rice and nothing else. I found so many recipes online and got a bit confused but then I mixed and matched those and came up with a recipe of my own which turned out really delectable.

Sharing the creation below because sharing is caring… (lol… that was lame, I know)

and by the way, now I say ‘Indo-Chinese is my all time favorite cuisine’ 🙂


Chicken Manchurian

About Chicken Manchurian: A dish from Indo-Chinese cuisine usually prepared by coating and frying chicken pieces with a seasoned batter. Simmered in spicy gravy afterwards and usually consumed with fried or steamed rice.
Various sources state that the dish came into being in 1975 by Nelson Wang – an Indian restaurateur of Chinese descent when one of his customers asked him to serve something different from what was in the menu. That was cool mannn!

Rating:   chef-hatchef-hatchef-hatchef-hat

Cuisine: Chinese

Course:  Main

Serves: 3-4 Ease Level:  chef-hatchef-hatchef-hat
Prep Time:  10 mins  Quickness:  chef-hatchef-hat
Cooking Time:  30 mins Spice Level:  chef-hatchef-hatchef-hatchef-hat


chef-hatCutting Board
chef-hatSome plates and bowls
chef-hatSkillet/Pan for frying
chef-hatCooking spoon


chef-hatChicken boneless 350 gms (cut in cubes)
chef-hatOil for frying

chef-hatCapsicum 2 (cut in small squares)
chef-hatSpring onions chopped 1/2cup
chef-hatCarrots thinly sliced 1/2 cup
chef-hatOnions 3 medium (cut in small squares)
chef-hatGreen chilies small 6-7

For coating:
chef-hatAll purpose flour 1/2 cup
chef-hatRice flour 4 tbsp
chef-hatCorn flour 1/3 cup
chef-hatSalt 1 tsp
chef-hatPepper 1/2 tsp
chef-hatGarlic paste 1 tsp
chef-hatChili flakes 1 tsp
chef-hatEgg white 1
chef-hatSoy Sauce 1 tsp

Gravy Ingredients:
chef-hatGarlic Paste 1 tsp
chef-hatSalt 1/2 tsp
chef-hatRed Chili flakes 1 tbsp
chef-hatBlack Pepper 1 tsp
chef-hatVinegar 2 tbsp
chef-hatSugar 1 tsp
chef-hatTomato Ketchup 1/2 cup
chef-hatChili Garlic Sauce 4 tbsp
chef-hatWorcestershire Sauce 2 tbsp
chef-hatHot Sauce 2 tbsp
chef-hatSoy Sauce 3 tsp
chef-hatOil 4 tbsp


chef-hatMix all the coating ingredients to make a smooth batter by adding a little water to get desired consistency (should not be too runny).
Marinate chicken pieces in the batter for about half an hour.
chef-hatDeep fry the chicken pieces on medium heat for about 10-12 mins till they turn golden.
chef-hatDrain fried chicken on kitchen towel tissues so that excess oil is removed.
chef-hatIn a wok, heat 4 tbsp oil.
chef-hatAdd garlic paste and saute till it turns little brown and aromatic.
chef-hatNow add all the veggies and cook them for about 5 mins with lid on.
chef-hatPour tomato ketchup, chili garlic sauce and hot sauce into the wok and cook.
chef-hatPut Salt, Red chili flakes, Black pepper, Sugar, Vinegar, Worcestershire sauce and Soy sauce in the composition and mix.
chef-hatIntroduce fried chicken pieces to the gravy and let the mixture simmer for while.
chef-hatServe with Fried Rice.


Egg Fried Rice

About Egg Fried Rice: A chinese dish made from steamed rice, stir fried in a wok with ingredients such as veggies, egg and/or meat. While the exact origins are unknown, It is believed that the history of fried rice dates back to the Sui dynasty (589 – 618 AD), in the city of Yangzhou in eastern Jiangsu province. Quite historical, isn’t it!

Inspired From: Shireen Anwer

Rating:   chef-hatchef-hatchef-hatchef-hat

Cuisine: Chinese

Course:  Main/ Side

Serves: 3-4 Ease Level:  chef-hatchef-hatchef-hat
Prep Time:  10 mins  Quickness:  chef-hatchef-hatchef-hat
Cooking Time:  20 mins Spice Level:  chef-hatchef-hat


chef-hatCutting Board
chef-hatCooking pot
chef-hatCooking spoon


chef-hatRice 400 gms
chef-hatOil 3 tbsp
chef-hatGarlic chopped 1 tbsp
chef-hatEgg 2 (beaten)
chef-hatSalt 1 tsp
chef-hatBlack Pepper 1/2 tsp
chef-hatSoya Sauce 2 tbsp

chef-hatCapsicum 1 (julienne cut)
chef-hatSpring onions chopped 1/2cup
chef-hatCarrot (small) 1 (chopped)


chef-hatBoil rice and strain them.
chef-hatIn hot oil, saute garlic and add beaten eggs and fry.
chef-hatNow add all the veggies and cook them for about 5 mins with lid on.
chef-hatIntroduce boiled rice in pot.
chef-hatAdd salt, pepper and soy sauce.
chef-hatToss, Mix and serve.


chef-hatAdjust the spices to suit your taste buds.
chef-hatYou can use any veggies you want.
chef-hatCare must be taken while frying chicken pieces, over frying will result in chewy texture.
chef-hatYou can use garlic paste in fried rice if garlic cloves are not handy.
 chef-hatAbove ratings are out of 5, with 5 being the ‘most’.

Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.

Happy Eating! 😉

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