Hyderabadi Street style Egg fried rice
Hyderabadi Street style Egg Fried Rice is hot, spicy, and yet delicious. The street style is made in a super hot wok with scrambled eggs, cooked rice, selected vegetables, Chinese sauces, and aromatic spice powders. It is also popularly known as fast food, as it gets ready within minutes.
This dish is one of the popular Indo-Chinese dishes. Indo-Chinese is a variation of Chinese food as per the taste of Indians.
About Hyderabadi Street style egg fried rice
Street food is food made by vendors across the street. Street food comes alive during the nighttime. The sound of making food and the aroma are enough to attract the crowd around.
To enjoy the local taste, the best place to indulge in street food. The authentic way makes it tasty. They are comparatively cheap. Also, the cooking and handling process is visible.
Many do not prefer street food for the use of low-quality products/ingredients. But, it’s not the same with all. I’ve personally seen many street vendors use fresh and good quality ingredients and maintain cleanliness too.
This street style egg fried rice is the perfect lunch or dinner meal. The fried rice is served without any side dish. But, if you are making it for guests or for a special occasion, pair it with an Indo-Chinese starter or wet/gravy side dish. Will share the recipes soon.
About Street style Egg Fried Rice recipe
This easy-to-follow street style egg fried rice recipe will guide you through the steps of making this delicious dish, which is perfect for any meal of the day.
I prefer saying today’s recipe as Telugu street-style egg fried rice. In Hyderabad, street style is also called bandi (food cart) style.
By now, you might know that I try to see the cooking process where ever possible. Today’s recipe is because of the same habit.
I’ve noticed that the ingredients used to make a street style are different across parts of India. The egg-fried rice Indian street style in Mumbai and Hyderabad will not be the same.
Hyderabadi street-style egg fried rice is special because of its unique blend of spices and aromatics that give it a distinct flavor and aroma. The use of chicken masala or garam masala, and red chilli powder give this dish a spicy and aromatic kick that is sure to tantalize your taste buds.
The best part of this egg-fried rice is, it’s quick and extremely easy to make. If there is leftover rice, the dish can be made in just 10 minutes, including chopping vegetables. From scratch, it will take another 10-15 minutes.
Tips for making the best street style egg fried rice:
1. Use day-old rice: Day-old rice works best for fried rice because it’s slightly drier, which makes it easier to fry without turning it into mush. If you don’t have day-old rice, you can cook fresh rice and let it cool for a few hours before using it.
2. Use a wok or large frying pan: You’ll need a large surface area to stir-fry all the ingredients together, so use a wok or large frying pan.
3. Do not break the eggs directly in the wok. Always whisk/beat the eggs in a bowl: Whisking eggs is a crucial step in making scrambled eggs because It helps to create a light and fluffy texture. create a consistent color and texture throughout the scrambled eggs. It will also increase the volume of scrambled eggs.
4. Adjust the intensity of flame:
i. Scramble the eggs on high flame.
ii. Turn the flame to low and add spices.
iii. Mix everything on a high flame.
iv. Stir on high flame. Let the rice sit in the wok for 10-20 seconds and stir.
5. Don’t overcook the vegetables: You want the vegetables to be tender but still have some crunch. Overcooked vegetables can turn mushy and lose their flavor.
6. Add the dry spices and sauces at the end: Adding the spices and sauces too early can burn the spices and make the rice too salty and mushy. Drizzle it over the rice at the end and stir-fry for another minute or two to coat everything evenly.
7. Adjust the spice level: If you prefer your rice less spicy, reduce the amount of red chilli powder and chicken masala/garam masala.
Difference between street style and restaurant-style
The key differences between street-style and restaurant-style fried rice come down to the ingredients, cooking method, and flavor profile. While both dishes are delicious in their own right, they each have their own unique character and appeal.
The two major differences I have seen between the Street style and Restaurant style are:
1. Flavor profile: The Hyderabadi street style is spicy, loaded with spice powders like red chili powder, garam masala, or chicken masala. Whereas, restaurants do not add any of these. Restaurant-style fried rice often has a bolder flavor profile, with stronger seasoning and more umami flavor from the addition of aromat powder.
2. Quality of rice: The street style uses medium-grain rice (sona masoori) and the restaurant uses basmati/long grain rice.
How to cook the rice perfectly for fried rice?
The rice grains should be nearly cooked, and hold their shape but not be mushy. Also, should not have any moisture. This typically depends on how you cook the rice. Can cook rice in;
I cook the rice in a pressure cooker. For perfectly cooked rice, water quantity and cooking time matter. For most of the rice brands, a general thumb rule for the rice-to-water ratio is 1: 2 (two cups of water per cup of rice). Pressure cook for 3 whistles on a high flame and 5 minutes on a low flame.
Let the pressure release. Spread the rice on a plate, add little oil, and gently mix. Let it cool, if there is any moisture, it will be absorbed by the rice grains. This helps to prevent the rice from clumping together.
If time permits refrigerate the cooled rice for at least a few hours or overnight. This helps to dry out the rice further and makes it easier to stir-fry.
Ingredients for Hyderabadi Street style Egg fried rice
Eggs: The number of any in this totally depends on liking. Beat the eggs well, and add a little salt and black pepper powder to flavor the eggs.
Rice: Street style uses medium-grain rice. I have used the same to make it look authentic. As it’s fried rice/stir fry, rice has to be cooked separately.
At home, you can use basmati/long-grain rice too. Long grains do attract kids.
Vegetables: Street style has french beans, carrots, or cabbage. At home, you can add capsicum too.
Ginger-Garlic paste: Not all street vendors use it. Personally, I like both in the dish. Instead of paste, can add finely chopped too. Can make variations by using any one of the two and name Ginger Egg fried rice or Garlic Egg fried rice.
Dry Spices: chili powder, garam masala, or chicken masala to add color and spicy touch to the rice.
Sauces: Authentic fried rice is incomplete without umami flavors of sauces. The street style uses only soya sauce – light or dark soya sauce (in less quantity). Green chilly sauce or Red chilly sauce is also used depending on the vendor.
Not to forget vinegar in the end. It is easily available in any grocery store or supermarket.
Seasoning & Herbs: salt and coriander leaves.
How to make Street style Egg Fried rice
Break eggs in a bowl. Add salt, black pepper powder and whisk well. Keep aside.
Take a wok/kadhai, and heat on high flame. When hot, pour oil and swirl around.
Add whisked eggs and leave it for 5 seconds.
Scramble the eggs.
Add ginger-garlic paste and saute till the raw smell goes away.
Now add chopped vegetables and saute for 5-10 seconds.
Turn the flame to low and add cooked rice, salt, red chili powder, garam masala, or chicken masala. Add soya sauce and vinegar.
Turn the flame to high and mix well. Let the rice sit for 5 seconds and mix. So that each rice grain gets super hot.
Lastly, add coriander leaves and mix. Street style Egg Fried rice is ready to serve.
Street style egg fried rice is a flavorful and complete meal on its own. However, you can complement the fried rice with various accompaniments to enhance the dining experience. Some common suggestions are:
1. Salad: serve with slices of onion, cucumber, and lemon wedge. The refreshing and tangy salad adds a burst of freshness and complements the flavors of the spicy egg fried rice.
2. Soup: serve a bowl of piping hot and sour soup alongside the egg fried rice.
3. Veg starter: For those who prefer a vegetarian option, veg manchurian or chili paneer is an excellent choice.
4. Non veg starter: If you’re looking for a non-vegetarian option, serve chicken 65 or chicken manchurian alongside the fried rice.
If you have leftovers, you can refrigerate for 2-3 days. Allow the egg fried rice to cool down to room temperature before storing it. Transfer the cooled fried rice into a clean and dry airtight container. Place the container in the refrigerator.
Before serving, reheat the fried rice in a pan over the stovetop or in the microwave.
More Hyderabadi Recipes
If you’ve tried this Authentic Hyderabadi Street style Egg Fried Rice Recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.
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Hyderabadi Street style Egg fried rice
- 1-3 numbers Eggs
- 2 cups Rice (cooked)
- 2-3 tbspn Oil (1 tbsp per egg)
- 1/2 tspn Black pepper powder
- 1/4 cup Vegetables-Carrot and Beans (finely chopped)
- 1 tsp Ginger Garlic paste (optional)
- 2 tsp Red chili powder (adjust according to taste)
- 1/2 tsp Garam Masala or Chicken masala (Everest brand)
- 1 tsp Light Soya sauce
- 1 tsp Vinegar
- Salt to taste
- Coriander leaves
- Break eggs in a bowl. Add salt and black pepper powder, whisk well. Keep aside.
- Take a wok/kadhai, heat on high flame. When hot, pour oil and swirl around.
- Add whisked eggs and leave it for 5 seconds. Scramble the eggs.
- Add ginger-garlic paste and saute till the raw smell goes away.
- Now add chopped vegetables and saute for 5-10 seconds.
- Turn the flame to low and add cooked rice, salt, red chili powder, garam masala, or chicken masala. Add soya sauce and vinegar.
- Turn the flame to high and mix well. Let the rice sit for 5 seconds and mix. So that the rice gets super hot.
- Add soya sauce and vinegar. Give a good stir, cook till rice grains start to crackle, and turn off the flame.
- Lastly, add coriander leaves and mix.
- Street style Egg Fried rice is ready to serve.
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12 thoughts on “Hyderabadi Street style Egg fried rice”
Thank you for the comment Kranthi 🙂
Thanks bro 🙂