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Anjappar Style Egg Fried Rice with eggs and Indian spices

Anjappar Style Egg Fried Rice – Authentic Restaurant-Style Recipe

Anjappar Style Egg Fried Rice is a delicious South Indian twist on classic fried rice, infused with bold spices like fennel, star anise, and black pepper. This smoky, flavorful dish combines Indo-Chinese stir-fry techniques with South Indian spices, making it a perfect fusion meal that is both easy to make and irresistibly tasty! Whether you're craving a quick meal or a restaurant-style experience at home, this egg fried rice will satisfy your taste buds.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3
Course: Main Course
Cuisine: Chinese, Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • Main Ingredients:
  • 2 cups cooked basmati or parboiled rice preferably day-old
  • 3 eggs
  • 1 onion finely chopped
  • 1 small bell pepper diced
  • 2 green chilies slit
  • 2 tablespoons spring onions chopped (for garnish)
  • 2 tablespoons oil preferably sesame or peanut oil
  • Essential Spices & Seasonings:
  • 1 teaspoon fennel seeds
  • 1 star anise
  • 1 teaspoon black pepper crushed
  • 1 teaspoon dark soy sauce
  • ½ teaspoon vinegar
  • Salt to taste
  • Optional Additions for Extra Flavor:
  • 1 sprig curry leaves for South Indian aroma
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon oyster sauce for umami richness

Equipment

  • Wok or Large Frying Pan – For high-heat stir-frying and achieving the smoky “wok hei” effect
  • Spatula or Wooden Spoon – To toss and mix the ingredients evenly
  • Mixing Bowls – For whisking eggs and preparing spice mixes
  • Knife & Cutting Board – For chopping onions, bell peppers, and chilies
  • Rice Cooker or Saucepan – For cooking the rice perfectly
  • Grinder or Mortar & Pestle – To grind the roasted spices for authentic flavor

Method
 

  1. Step 1: Prepare the Rice
  2. Rinse and cook basmati or parboiled rice until 80-90% done (al dente).
  3. Spread it on a tray to cool completely. For best results, refrigerate for at least 2 hours or use day-old rice.
  4. Step 2: Make the Spice Mix
  5. Dry roast fennel seeds, star anise, and black pepper on low heat until aromatic.
  6. Grind into a coarse powder and set aside.
  7. Step 3: Scramble the Eggs
  8. Whisk eggs with a pinch of salt and black pepper.
  9. Heat 1 tablespoon of oil in a wok over high heat.
  10. Pour in the eggs, let them set slightly, then scramble gently. Remove and keep aside.
  11. Step 4: Stir-Fry the Ingredients
  12. In the same wok, add another tablespoon of oil and heat on high flame.
  13. Add onions, green chilies, and bell peppers, stir-fry for 30 seconds.
  14. Add the prepared spice mix and cook for another 20 seconds.
  15. Step 5: Combine Everything
  16. Add the scrambled eggs back into the wok.
  17. Pour in soy sauce, vinegar, and a pinch of salt, and mix well.
  18. Toss in the cooled rice and stir-fry on high heat for 2 minutes until well combined.
  19. Garnish with spring onions and a final sprinkle of black pepper.
  20. Step 6: Serve & Enjoy!
  21. Serve hot with Chicken 65, Gobi Manchurian, or a cooling cucumber raita.

Notes

For Extra Spice: Add an extra green chili or ½ teaspoon of red chili flakes.
For a Vegan Version: Skip eggs and add mushrooms or crispy tofu.
For the Best Texture: Use a carbon steel wok and keep the heat high while stir-frying.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a wok for best results.
This Anjappar-style egg fried rice brings restaurant flavors to your home kitchen! Try it today and enjoy a bold, smoky, and spicy meal. 🍛🔥