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