Anjappar Style Egg Fried Rice Recipe – 3 Quick Steps to Yum!
Make a flavorful Anjappar Style Egg Fried Rice Recipe at home in just 20 minutes! Enjoy restaurant-style taste with bold spices, fluffy eggs, and fragrant rice.
Ingredients
Main Ingredients:
- 2 cups cooked basmati rice preferably day-old for the best texture
- 3 large eggs whisked
- 2 green chilies finely chopped
- 4 cloves garlic minced
- 1 medium onion finely sliced
- 2 stalks spring onions chopped, for garnish
- 6-8 curry leaves adds a distinct South Indian aroma
Spices & Seasonings:
- ½ tsp garam masala enhances depth of flavor
- ½ tsp black pepper adds heat and spice balance
- ½ tsp cumin powder brings a warm, earthy touch
- ¼ tsp turmeric powder for color and mild bitterness
- ¼ tsp red chili powder for an extra kick, optional
- Salt to taste
Cooking Oils & Extras:
- 1 tbsp ghee or coconut oil for an authentic, rich taste
- 1 tbsp sesame oil for a subtle nutty aroma
- ½ tsp lemon juice for a fresh, bright finish
Instructions
Step 1: Scramble the Eggs
- Heat 1 tbsp ghee or coconut oil in a wok or kadai over medium-high heat.
- Pour in the whisked eggs and cook undisturbed for a few seconds.
- Gently stir, breaking them into soft, fluffy pieces.
- Once cooked, transfer the eggs to a plate and set aside.
- Pro Tip: For extra richness, use ghee instead of oil! It enhances the eggs’ flavor beautifully.
Step 2: Infuse the Aromatics
- In the same wok, heat 1 tbsp sesame oil and add garlic, green chilies, and curry leaves.
- Sauté until the garlic turns golden and aromatic.
- Add the sliced onions and stir-fry until they soften and slightly caramelize.
Step 3: Stir-Fry the Rice with Spices
- Sprinkle in turmeric, cumin powder, black pepper, garam masala, and red chili powder.
- Stir well to combine with the aromatics.
- Add the cooked basmati rice, tossing continuously on high heat to evenly coat each grain with the spice blend.
- Pro Tip: Keeping the heat high prevents the rice from becoming mushy and adds a slight smoky wok flavor.
Step 4: Combine & Garnish
- Add the scrambled eggs back into the wok and mix gently with the rice.
- Sprinkle chopped spring onions for freshness.
- Finish with a squeeze of lemon juice for a bright, tangy balance.
Serving Suggestions
- Serve hot with onion raita, Chettinad chicken curry, or crispy papad for a complete meal.
- Garnish with fried shallots or toasted cashews for extra texture.
Notes
Pro Tips for the Best Anjappar Style Egg Fried Rice
- Use day-old basmati rice for the best texture. Fresh rice tends to be sticky, while chilled rice stays firm and separate.
- Cook on high heat to achieve a smoky, restaurant-style flavor and prevent sogginess.
- Scramble the eggs first and set them aside to keep them soft and fluffy before mixing them into the rice.
- Add spices before rice to enhance the depth of flavor and coat the grains evenly.
- Finish with a squeeze of lemon juice for brightness and balance, especially since this version does not use soy sauce.