First blanch 1 cup cauliflower florets in hot boiling water, drain off the water.
In a mixing bowl add cauliflower florets along with 1 tablespoon rice flour, 1 tablespoon all purpose flour, 1 tablespoon corn flour, 1 teaspoon Kashmiri red chilli powder, ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder and salt as needed.
Mix well so that the flours & spices are coated on the florets. Sprinkle water little by little and mix it in.
Cauliflower florets should be coated thick with the flours & spices.
Meanwhile heat oil for deep frying and once hot, set it on medium flame. Add the cauliflower florets in small batches without overcrowding the oil.
When they are cooked on one side, gently flip them over and cook on the other side too.
As they turn crispy and golden brown, remove from oil and drain on a kitchen towel. Repeat this with rest of the cauliflower florets.
In a wok heat 1 tablespoon gingelly/sesame oil. Once hot, add 5-6 garlic cloves finely chopped and 1 green chilli finely chopped. Fry for a min on low flame.
Add 1 medium onion finely chopped (or use the green onion bulbs) and 2 tablespoon each of carrots and fresh beans finely chopped.
Cook on medium flame until the onions are soft and the vegetables are half cooked. Add 1 teaspoon soy sauce, 1 teaspoon tomato ketchup & ½ teaspoon apple cider vinegar. Add salt as needed for the vegetables.
Cook for a minute. Add the fried cauliflower florets.
Toss them around so that the sauces are coated well.
Now add 3 cups of cooked, cooled down rice and ½ teaspoon black pepper powder. Set the flame on low.
Gently stir constantly for a couple of minutes, without breaking the rice.
Garnish with 2 -3 finely chopped spring onions or coriander leaves. Remove from heat.
Serve hot with Mushroom Manchurian, Chilli Baby Corn or any other side dish.
Notes
I added salt needed for the rice while cooking the rice. So I only had to salt the vegetables. Adjust salt quantity depending on whether rice is salted or not.
Adjust the quantity of garlic and green chillies depending on the spice levels preferred.
I didn’t have spring onion, so I used regular onions and coriander leaves.