Authentic Anjappar Egg Fried Rice Recipe
A bold and flavorful South Indian-style egg fried rice inspired by Anjappar restaurant, featuring aromatic Chettinad spices, fluffy basmati rice, and perfectly scrambled eggs. This dish delivers a unique twist on traditional fried rice with its rich blend of curry leaves, black pepper, and fennel seeds.
Ingredients
Main Ingredients:
- 2 cups Basmati Rice cooked and cooled
- 3 Eggs beaten
- 1 Onion finely chopped
- 2 Green Chilies slit
- 1 tablespoon Ginger-Garlic Paste
- 1 sprig Curry Leaves
- 2 tablespoons Spring Onions chopped
- 1 teaspoon Black Pepper Powder
- ½ teaspoon Turmeric Powder
- ½ teaspoon Salt adjust to taste
- 1 tablespoon Ghee or Peanut Oil
Whole Spices (Chettinad Flavor):
- ½ teaspoon Fennel Seeds
- 1 small Star Anise
- 1 Bay Leaf
Instructions
Step 1: Prepare the Rice
- Rinse basmati rice thoroughly and cook with a 1:1.5 rice-to-water ratio.
- Spread the cooked rice on a tray and let it cool completely before frying.
Step 2: Scramble the Eggs
- Heat 1 teaspoon of ghee in a wok.
- Pour in the beaten eggs, scramble gently on medium heat, then set aside.
Step 3: Sauté the Aromatics & Spices
- In the same wok, heat 1 tablespoon ghee.
- Add fennel seeds, star anise, bay leaf, curry leaves, and green chilies.
- Sauté for 30 seconds until fragrant, then add onions and cook until translucent.
- Stir in the ginger-garlic paste and sauté until the raw smell disappears.
Step 4: Fry the Rice
- Add the cooled basmati rice and gently toss to combine.
- Sprinkle black pepper powder, turmeric, and salt, mixing well.
Step 5: Final Touches
- Add the scrambled eggs back into the wok and mix evenly.
- Garnish with chopped spring onions, toss one last time, and serve hot!
Notes
- Use day-old rice for the best texture.
- Adjust spice levels by adding more black pepper or green chilies.
- For extra umami, add a dash of ghee just before serving.
Tried this recipe?Let us know how it was!