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.
Servings 3 Servings
Calories 420kcal
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 |