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Anjappar-style egg fried rice served on a rustic kitchen table, highlighting the vibrant colors and textures.
Chef Ava

Anjappar-Style Egg Fried Rice

This Anjappar-style egg fried rice recipe captures the authentic flavors of Tamil Nadu with its balance of spices and delicate egg texture, all perfectly combined.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, Tamil Nadu
Ingredients Method

Ingredients
  

  • 2 cups pre-cooked basmati or seeraga samba rice
  • 3 eggs lightly beaten
  • 2 tbsp gingelly oil sesame oil
  • 1 tbsp soy sauce
  • 1/2 tsp black pepper
  • 1/4 cup finely chopped garlic
  • 1/4 cup finely chopped ginger
  • 2-3 green chilies sliced
  • 8-10 curry leaves
  • Salt to taste

Method
 

  1. Prepare the rice by using chilled, pre-cooked rice.
  2. Heat gingelly oil in a wok and sauté the curry leaves, green chilies, garlic, and ginger until fragrant.
  3. Add the beaten eggs and cook until soft scrambled.
  4. Add the rice and soy sauce (or rice vinegar), stir-frying on high heat to coat every grain.
  5. Stir in the spices (black pepper and fennel powder) and mix well.
  6. Let the rice rest for a minute before serving.