Description

Anjappar-style egg fried rice is a bold and flavorful South Indian twist on classic fried rice. Made with day-old basmati rice, black pepper, garlic, and fluffy scrambled eggs, this dish is stir-fried over high heat to achieve an authentic smoky wok flavor. Perfect for a quick meal or as a side dish for Indo-Chinese cuisine.

Ingredients

Scale

3 cups cooked basmati rice (preferably day-old, chilled)
3 eggs, lightly beaten
1 small onion, finely chopped
½ cup capsicum (bell peppers), finely chopped
¼ cup carrots, finely diced
2 tbsp dark soy sauce
1 tbsp vinegar
½ tsp black pepper
½ tsp white pepper
½ tsp garlic powder
1 tsp sesame oil
2 tbsp cooking oil (vegetable or peanut)
Salt to taste

Instructions

1️⃣ Prepare the Ingredients:

Whisk eggs with salt and pepper.
Chop all vegetables into small pieces.
Use cold, day-old rice for the best texture.

2️⃣ Scramble the Eggs:

Heat 1 tbsp oil in a wok over medium heat.
Pour in beaten eggs and scramble until just set.
Remove eggs and set aside.

3️⃣ Stir-Fry the Vegetables & Rice:

Add another 1 tbsp oil to the wok.
Toss in onions, capsicum, and carrots. Stir-fry for 1-2 minutes until fragrant.
Add cooked rice, stirring constantly.

4️⃣ Season & Mix Everything:

Sprinkle in black & white pepper, garlic powder, and salt.
Pour in soy sauce & vinegar, stirring quickly to coat the rice.
Return the scrambled eggs to the wok and mix well.
Drizzle sesame oil for extra flavor and aroma.

5️⃣ Serve Hot:

Garnish with chopped spring onions and serve immediately.

Notes

Best Rice: Use day-old basmati rice for perfect texture.
No Wok? A cast iron skillet works well for high-heat stir-frying.
Protein Option: Add grilled chicken, prawns, or tofu for variety.
Storage: Store in an airtight container for up to 2 days.

Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 4
Calories: 350 per serving
Fat: 10g
Carbohydrates: 50g
Fiber: 3g
Protein: 12g