Anjappar Egg Fried Rice
This Anjappar egg fried rice recipe brings the bold and vibrant flavors of South Indian Chettinad cuisine into a simple, delicious fried rice. A perfect blend of aromatic spices, fresh vegetables, and scrambled eggs, this dish is ideal for lunch, dinner, or as a standalone treat.
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Servings: 3 servings
Calories: 340kcal
Cost: 10
Equipment
- Wok or Deep Pan (1)
- Spatula (1)
- Measuring Cups and Spoons (1 set)
Ingredients
- Cooked Basmati Rice: 2 cups cooled
- Eggs: 3 whisked
- Onion: 1 medium finely chopped
- Carrot: ½ cup finely chopped
- Capsicum: ½ cup finely chopped
- Garlic: 4 cloves minced
- Green Chilies: 2 slit
- Soy Sauce: 1 tbsp
- Chili Sauce: 1 tsp
- Pepper Powder: ½ tsp
- Salt: To taste
- Sesame Oil: 2 tbsp
- Spring Onions: 2 tbsp chopped (for garnish)
Instructions
- Prepare cooled basmati rice and chop all vegetables finely. Whisk the eggs and set aside.
- Heat 1 tbsp sesame oil in a wok, scramble the eggs lightly, and set them aside.
- Add the remaining sesame oil to the wok. Sauté garlic, green chilies, and onions until aromatic.
- Stir in chopped carrots and capsicum, stir-frying on high heat for 2-3 minutes.
- Add soy sauce, chili sauce, salt, and pepper. Mix well with the vegetables.
- Gently fold in the cooled rice and scrambled eggs, tossing to coat the rice evenly with the seasonings.
- Garnish with chopped spring onions and serve hot.
Notes
Use day-old rice for the best texture and avoid mushiness.
Stir-fry at high heat for a smoky, restaurant-style flavor.
Substitute sesame oil with peanut oil for a nuttier taste.
Add shredded chicken, prawns, or paneer for a protein-rich variation.
Adjust chili and pepper levels to control the spice intensity.
Stir-fry at high heat for a smoky, restaurant-style flavor.
Substitute sesame oil with peanut oil for a nuttier taste.
Add shredded chicken, prawns, or paneer for a protein-rich variation.
Adjust chili and pepper levels to control the spice intensity.
Nutrition
Calories: 340kcal
