Go Back
anjappar egg fried rice recipe

anjappar egg fried rice recipe

This Anjappar-Style Egg Fried Rice is a flavorful and aromatic South Indian-style fried rice, featuring perfectly scrambled eggs, fragrant basmati rice, and bold spices. Infused with a smoky wok-cooked essence, this dish is a perfect quick meal that can be enjoyed on its own or paired with a side of curry or raita.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indo-Chinese, South Indian
Servings 3
Calories 350 kcal

Ingredients
  

For the Rice:

  • 1 ½ cups 300g cooked basmati rice (cooled or day-old rice preferred)
  • 1 tablespoon oil preferably sesame or peanut oil

For the Scrambled Eggs:

  • 2 large eggs
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon soy sauce

For the Fried Rice:

  • 1 tablespoon oil sesame or peanut oil preferred
  • 1 teaspoon chopped garlic
  • ½ teaspoon chopped ginger
  • ½ small onion finely chopped
  • ½ small capsicum bell pepper, finely chopped
  • 1 green chili finely chopped (optional for spice)
  • ½ teaspoon soy sauce
  • ½ teaspoon red chili sauce
  • ½ teaspoon vinegar
  • ½ teaspoon black pepper
  • ¼ teaspoon garam masala
  • ½ teaspoon salt adjust to taste
  • 2 tablespoons chopped spring onions for garnish

Instructions
 

Prepare the Rice:

  • Cook basmati rice and let it cool completely (preferably use day-old rice for better texture).
  • Heat 1 tablespoon oil in a pan and lightly toss the rice for 1-2 minutes to remove excess moisture. Set aside.

Scramble the Eggs:

  • Heat a small pan with 1 teaspoon oil.
  • Whisk eggs with salt, black pepper, and soy sauce, then pour into the pan.
  • Scramble until cooked and set aside.

Prepare the Fried Rice:

  • Heat 1 tablespoon oil in a large wok or pan over high heat.
  • Add chopped garlic, ginger, and green chili. Sauté for 30 seconds.
  • Add chopped onions and sauté until translucent.
  • Stir in capsicum (bell pepper) and sauté for another 1 minute.

Season & Combine:

  • Add soy sauce, red chili sauce, vinegar, black pepper, garam masala, and salt. Stir well.
  • Add the scrambled eggs and mix.
  • Toss in the cooked rice and stir-fry on high heat for 2-3 minutes to blend flavors.

Garnish & Serve:

  • Garnish with chopped spring onions and serve hot.

Notes

  • Use cold or day-old rice for the best texture; fresh rice can become mushy.
  • For a smoky restaurant-style flavor, use a high flame and toss the ingredients quickly.
  • You can add shredded chicken or prawns for extra protein.
  • Adjust spice levels by increasing or reducing chili sauce and green chilies.