anjappar egg fried rice recipe
Make authentic Anjappar Egg Fried Rice Recipe at home! This quick, flavorful dish is packed with spice, fluffy rice, and bold South Indian flavors.
Ingredients
Essential Ingredients
🍚 For the Rice:
- 2 cups cooked basmati rice preferably day-old for the best texture
- 1 teaspoon oil or ghee to coat the rice and prevent sticking
🥚 For the Eggs:
- 3 large eggs whisked with a pinch of salt and black pepper
- ½ teaspoon black pepper powder for a spicy kick
- ½ teaspoon salt adjust to taste
🌿 For the Aromatics & Flavor Base:
- 2 tablespoons sesame oil or ghee adds a deep, rich aroma
- 1 teaspoon finely chopped garlic for that signature Indo-Chinese depth
- 1 teaspoon finely chopped ginger enhances warmth and spice
- 2-3 green chilies slit lengthwise (adds heat and a South Indian touch)
- A handful of curry leaves for authentic Anjappar-style flavor
- ½ teaspoon turmeric powder for color and subtle earthiness
- 🥢 For Seasoning & Umami Balance:
- 1 tablespoon dark soy sauce adds depth and umami
- 1 teaspoon light soy sauce balances saltiness and color
- ½ teaspoon white vinegar for a hint of acidity
- ½ teaspoon MSG optional, but enhances the restaurant-style taste
- ½ teaspoon sugar to balance flavors
🧅 For Garnish & Final Touches:
- ¼ cup chopped scallions spring onions (adds freshness)
- ¼ teaspoon crushed black pepper for an extra spicy boost
- 1 teaspoon ghee for final tossing, enhances aroma
Instructions
Step 1: Prepare the Rice
- To ensure your fried rice turns out fluffy and non-sticky, follow these tips before you start cooking:
- ✔ Use cold, day-old basmati rice – This keeps the grains separate and prevents mushiness. If using freshly cooked rice, spread it on a plate and let it cool completely before frying.
- ✔ Lightly coat the rice with a teaspoon of oil or ghee – This helps prevent clumping when stir-frying.
- ✔ Break up any lumps – Gently fluff the rice with a fork before adding it to the wok.
Step 2: Scramble the Eggs
- Heat 1 tablespoon of sesame oil or ghee in a large wok or pan over medium-high heat.
- Pour in the whisked eggs, season with a pinch of salt and black pepper, and let them cook undisturbed for a few seconds.
- Once they start setting, gently scramble the eggs, keeping them soft and slightly runny—they’ll cook further when combined with the rice.
- Transfer the scrambled eggs to a plate and set them aside.
Step 3: Sauté the Aromatics for Maximum Flavor
- In the same wok, heat 1 more tablespoon of sesame oil or ghee over high heat.
- Add the chopped garlic, ginger, green chilies, and curry leaves. Stir-fry for 30 seconds until fragrant.
- Sprinkle in the turmeric powder and mix well—this gives the dish a signature South Indian touch.
Step 4: Add the Cooked Rice & Seasonings
- Increase the heat to high and add the cold, cooked basmati rice to the wok.
- Drizzle in dark soy sauce, light soy sauce, vinegar, and sugar, tossing everything together quickly to ensure the rice is evenly coated.
- Season with black pepper and salt, adjusting to taste.
- Stir-fry the rice continuously for 2-3 minutes, ensuring it absorbs all the flavors.
Step 5: Bring It All Together
- Add the scrambled eggs back into the wok, breaking them up and mixing them evenly with the rice.
- Toss in the chopped scallions, reserving some for garnish.
- Finish with a teaspoon of ghee for that final rich, buttery aroma.
- Give it all one last toss, ensuring everything is well combined.
Step 6: Serve & Enjoy!
- Your Anjappar-style Egg Fried Rice is now ready to be served! Garnish with extra scallions and crushed black pepper for a fresh and spicy touch. Pair it with raita, a side of spicy curry, or crispy papadum for a complete meal.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Total Fat | 14g |
| Saturated Fat | 4g |
| Cholesterol | 210mg |
| Protein | 14g |
| Carbohydrates | 55g |
| Fiber | 3g |
| Sugars | 2g |
| Sodium | 750mg |