Anjappar-Style Egg Fried Rice Recipe
A flavorful, aromatic fried rice recipe inspired by the famous Anjappar Chettinad cuisine, featuring scrambled eggs, vibrant vegetables, and bold spices for an authentic taste. Perfect for a quick meal or to serve with your favorite sides.
Equipment
- Wok or large frying pan
- spatula
- Knife and chopping board
- Bowl for scrambled eggs
Ingredients
- 2 cups Basmati rice cooked and cooled
- 2 eggs
- 1 cup chopped carrots
- 1 cup chopped capsicum
- ½ cup chopped spring onions
- 1 tablespoon soy sauce
- 2 teaspoons green chilies finely chopped
- 1 teaspoon black pepper
- 1 tablespoon ghee or sesame oil
- 1 tablespoon vinegar
- 2 cloves garlic minced
- Salt to taste
Instructions
- Heat ghee or sesame oil in a wok on high heat.
- Add chopped garlic, green chilies, and black pepper. Stir-fry until fragrant.
- Add scrambled eggs and sauté with vegetables (carrots, capsicum, and spring onions).
- Add cooked rice, soy sauce, and vinegar. Stir-fry everything until well mixed and heated through.
Notes
- Use cold, pre-cooked rice for better texture.
- You can adjust the spice levels by adding more chilies or pepper for an extra kick.
- A wok works best for achieving the smoky flavor.