9 Indo-Chinese Recipes Authentic to the Street

8. Street-Style Fried Rice — egg, vegetable or chicken

Fried Rice from street stalls is quick, adaptable and built around cold, day-old rice that separates easily. It’s a perfect dish for using leftovers and for speeding through a busy service. Heat a wok until very hot, add oil and aromatics, then scramble eggs in the pan (if using), add pre-cooked protein like diced chicken or prawns, then toss in chilled rice and vegetables. Season with light soy, a dash of oyster sauce if you like, and a spoonful of Schezwan for heat. Street cooks keep additions small and evenly cut so everything heats through at the same time. A finishing drizzle of sesame oil and chopped scallions gives aroma and balance. The hallmark is distinct grains of rice with lightly blistered edges and bright, crunchy veg — not mushy, not overloaded with sauce.