Nothing beats the smoky, spicy kick of Indian Street Style Egg Fried Rice — a dish that’s fast, flavorful, and full of texture. Maya Noor first tasted this at a late-night roadside stall, and ever since, she’s been hooked on recreating that same bold flavor at home. It’s the perfect recipe when you’re craving something filling and satisfying in under 30 minutes!

PREP TIME	COOK TIME
10 MIN	15 MIN

Ingredients:

2 cups cooked and cooled basmati rice (preferably a day old)

2 large eggs

1 medium onion, finely chopped

1 small carrot, finely chopped

½ cup finely chopped capsicum

1 green chili, finely chopped

1 tsp minced garlic

1 tsp minced ginger

2 tbsp soy sauce

1 tbsp red chili sauce

1 tsp vinegar

Salt to taste

2 tbsp oil (preferably sesame or refined)

Optional Toppings:

Chopped spring onion greens 🌿

Crushed black pepper

Drizzle of schezwan sauce for extra spice

Equipments:

Wok or deep non-stick frying pan

Spatula or wooden spoon

Mixing bowl

Knife and chopping board

Small bowl for beating eggs

Step-by-Step Guide

Step 1: Scramble the Eggs

• Break 2 eggs into a bowl and beat them lightly with a fork.
• Heat 1 tbsp oil in a wok over medium-high flame.
• Pour in the eggs and scramble them until fully cooked.
• Transfer the scrambled eggs to a small bowl and set aside.

---

Step 2: Stir-Fry the Vegetables

---

Step 3: Add Sauces and Seasoning

• Reduce the heat to medium and add 2 tbsp soy sauce, 1 tbsp red chili sauce, and 1 tsp vinegar.
• Sprinkle salt to taste.
• Mix well until the vegetables are fully coated in the sauce mixture.

---

Step 4: Add the Rice and Eggs

• Add 2 cups of cooked and cooled basmati rice (preferably day-old).
• Use a cut-and-fold method to gently mix the rice with the vegetables.
• Return the scrambled eggs to the wok and combine them evenly with the rice mixture.

---

Step 5: Final Toss and Garnish

• Turn the flame to high and stir-fry for another 2 minutes to enhance the smoky flavor.
• Turn off the heat.
• Garnish with chopped spring onion greens and a pinch of crushed black pepper if desired.

---

Chef’s Notes & Cooking Tips

• Use day-old rice for best results. Freshly cooked rice tends to get mushy when stir-fried.
• For extra heat, add 1 tsp Schezwan sauce or increase the green chili quantity.
• Substitute basmati rice with jeera samba rice or long-grain rice for a different texture.
• Avoid overcooking the vegetables — a slight crunch adds authenticity to the street-style flavor.
• Always cook on high flame in the final stage to get that signature smoky aroma.
• You can add shredded cabbage, spring onions, or beans for more volume and nutrition.

Serving Suggestions

• Serve hot with a side of spicy Schezwan sauce or chili garlic dip for extra zing.
• Pair with a simple clear soup or manchurian gravy to make a full Indo-Chinese meal.
• Garnish with spring onion greens and serve in a rustic steel plate for street-style vibes.
• Roll in a roti or wrap to create a quick and tasty egg fried rice roll.
• Top with a runny fried egg or a soft-boiled egg for an elevated twist.

Nutrition Information (Estimated):

Nutrient	Amount (approx.)
Calories	420 kcal
Protein	12 g
Carbohydrates	52 g
Sugars	3 g
Fat	18 g
Saturated Fat	4 g
Fiber	3 g
Sodium	850 mg
Cholesterol	185 mg