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 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 night-time. The sound of making food and aroma is enough to attract the crowd around.
To enjoy the local taste, the best place to indulge in is 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 use 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 does not need 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 this recipe
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 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.
I prefer saying today’s recipe as Telugu street style egg fried rice. In Hyderabad, street style is also called as bandi (food cart) style.
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 10-15minutes.
Difference between street style and restaurant-style
Street style egg fried rice is different from the one served in restaurants. The two major differences I have seen in the Street style and Restaurant style are:
The street style adds red chili powder, coriander powder, garam masala, or chicken masala. Whereas, restaurants do not add any of these.
The street style uses short-grain rice and the restaurant uses basmati/long grain rice.
How to cook the rice perfectly for fried rice?
The rice grains should be nearly cooked, hold their shape but not 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 2:1 (two cups of water per cup of rice). Pressure cook for 3 whistles on high flame and 5minutes on 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 results in perfectly chewy, soft rice.
If possible after the rice cools, keep it in the refrigerator for at least 30mins or even more. The rice grains will get a dry layer on them and each grain easily separates.
Ingredients for Hyderabadi Street style Egg fried rice
Eggs: The number of any in this totally depends on liking. Beat the eggs well, add a little salt and black pepper powder to flavor the eggs.
Rice: Street style uses short-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, carrot, 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 as Ginger Egg fried rice or Garlic Egg fried rice.
Spices: The authentic street style uses basic spices such as chili powder, coriander powder, garam masala to add color and spicy touch to the rice.
Sauces: Authentic fried rice is incomplete without sauces. The street style uses only soya sauce, Can use light or dark soya sauce (in lesser quantity).
Not to forget vinegar in the end. It is easily available in any grocery store or supermarket.
Do not use rice that has moisture. Rice grains will stick to the wok/kadhai and fried rice will turn mushy.
For authentic street taste, use a wok and stir fry over a high flame. If you do not have a wok, use a big size kadhai, to avoid creating a mess. When the wok is hot, pour oil and swirl it around the work. This creates a non-stick layer on the wok.
Saute the vegetables for few seconds, they should be tender but crunchy.
Switch the flame in between low and high.
- Scramble the eggs on high flame.
- Turn the flame to low and add spices.
- Mix everything on high flame.
Recipe for perfect street-style egg-fried rice. Give it a try and let me know your feedback.
Hyderabadi Street style Egg fried rice
- 1-3 Eggs
- 1 cup Rice
- 1 tbspn Oil
- 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 Coriander powder
- 1 tsp Light Soya sauce
- 1 tsp Vinegar
- Salt to taste
- Coriander leaves
- Beat eggs in a bowl. Add salt and black pepper powder, whisk well.
- 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, and coriander powder.
- Turn the flame to high and mix well.
- Add soya sauce and vinegar. Give a good stir, cook till rice sta grains start to crackle, and turn off the flame.
- Lastly, add coriander leaves.